RIBEYE STEAKS WITH SAUTÉED GRAPE TOMATOES AND BRIE

By cindyandmojo

Ingredients

• 2 beef Ribeye Steaks boneless, cut 1-inch thick (about 12 ounces each)
• 2 cups grape tomato halves (about 10 ounces)
• 3 tablespoons water
• 3 teaspoons minced prepared roasted garlic, divided
• 4 ounces Brie cheese, shredded
• 2 tablespoons thinly sliced fresh basil
• Fresh basil (optional)

Details

Servings 2
Cooking time 30mins
Adapted from beefitswhatsfordinner.com

Preparation

Step 1

INSTRUCTIONS FOR RIBEYE STEAKS WITH SAUTÉED GRAPE TOMATOES AND BRIE

Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.
Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef. Garnish with additional basil, if desired.