- 2 Best Choice ribeye steaks
- 3 tbsps. of water
- 2 cups of grape tomato halves (10 oz.)
- 4 oz. Brie chees (shredded)
- 3 tsps. prepared roated garlic (minced and divided)
- 2 tbsps. fresh basil (thinly sliced)
- Fresh basil (optional)
In a nonstick skillet, combine 1 tsp. of garlic, water, and tomatoes. Cook over medium heat covered for 4 to 5 minutes or until tomatoes are tender, occasionally stirring. Season with pepper and salt, if necessary. Remove from skillet and keep warm. Wipe the skillet with paper towels.
Press the remaining 2 tsps. of garlic evenly on the ribeye steaks. In a skillet, place the steaks and cook over medium heat for 12 to 15 minutes for medium rare (145OF) to medium (160 OF) doneness, occasionally turning.
Cut ribeye steaks into slices and season with salt and pepper when desired. Add cheese and basil to tomatoes. Stir the mixture so they combine well. Serve immediately with the sliced steaks. If desired, garnish the remaining fresh basil.