Ribeye Steaks with Sauteed Grape Tomatoes and Brie

Main Ingredient: Black Canyon® Ribeye Steak
Servings: 2 to 4



2 Black Canyon® Angus Beef ribeye steaks, 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)


1. 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.
2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. 
3. 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.


Meal Tips

Cook's Tip: Two beef top loin (strip) steaks, cut 1 inch thick, may be substituted for ribeye steaks. Cook 12 to 15 minutes, turning occasionally.

Cook's Tip: To make Brie cheese easier to shred, place in freezer for about 30 minutes.