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Recipe: ribeye steaks with sauteed grape tomatoes and brie

Steaks
ribeye steaks with sauteed grape tomatoes and brie recipe image
Ribeye steaks with sauteed grape tomatoes and brie serving suggestion

ribeye steaks with sauteed grape tomatoes and brie

Ingredients

  • 2 beef ribeye steaks, cut 1-inch thick (about 12oz each)
  • 2 cup grape tomato halves (about 10oz)
  • 3 tablespoons water
  • 4 ounces Brie cheese, shredded
  • OPTIONAL
  • 2 tablespoons thinly sliced fresh basil

Directions

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 (145°F) to medium (160°F) 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.


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.

NUTRITION INFORMATION
Nutrition information per serving (1/2 of recipe): 516 calories; 28 g fat (14 g saturated fat; 9 g monounsaturated fat); 166 mg cholesterol; 453 mg sodium; 7 g carbohydrate; 1.8 g fiber; 55 g protein; 13.5 mg niacin; 1.2 mg vitamin B6; 3.3 mcg vitamin B12; 3.5 mg iron; 59.1 mcg selenium; 9.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving (1/4 of recipe): 258 calories; 14 g fat (7 g saturated fat; 4 g monounsaturated fat); 83 mg cholesterol; 226 mg sodium; 4 g carbohydrate; 0.9 g fiber; 28 g protein; 6.7 mg niacin; 0.6 mg vitamin B6; 1.6 mcg vitamin B12; 1.8 mg iron; 29.5 mcg selenium; 4.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Steaks