Got to Be NC
Recipe by: Lisa Prince

Ribeye Steaks with Sautéed Grape Tomatoes and Brie

To make Brie cheese easier to shred, place in freezer for about 30 minutes.  You could use another cheese instead of Brie but you want to be sure it is a creamy cheese so it will combine with the tomatoes and basil and melt at little over the steak.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: Beef, Tomatoes

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Ingredients

2
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

Directions

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 to medium 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. Recipe

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.