Ribeye Steaks With Seared Cherry Tomatoes and Rosemary

by Stefan Kolsch

Brush the steaks all over with olive oil and cook to your liking. Remove from the pan and season to taste with salt and pepper
SERVINGS    
 
2
PREPARATION TIME
5 MINS
COOKING TIME
15 MINS

Ingredients

2 Ribeye Steaks
3 tbsp Olive Oil
Salt & Pepper
300-400g Cherry Tomatoes
4 sprigs Rosemary

Ribeye Steaks With Seared Cherry Tomatoes and Rosemary

Instructions

Allow the meat to come to room temperature and pat dry with kitchen paper. Heat a large frying pan over a high heat, brush the steaks all over with olive oil and cook to your liking. Remove from the pan and season to taste with salt and pepper. Place on a rack, cover with foil and leave to rest in a warm place for the recommended time.

Return the pan to the hob over a medium heat and add the remaining oil. Add the tomatoes to the pan and sear for 2 minutes. Break the rosemary into pieces and add to the pan, sear for a further minute, then season to taste with pepper and arrange with the steaks on preheated plates.

Serve with hot baked potatoes and soured cream.

Recommended Steak Cooking Time Guide (210g)
Cooking Time (per side)Resting TimeTotal Cooking Time
Rare1-2 Minutes6-8 Minutes10 Minutes
Medium3 Minutes4 Minutes10 Minutes
Well Done4-5 Minutes1 Minute10 Minutes

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Rate this recipe

Ribeye Steaks With Seared Cherry Tomatoes and Rosemary
Overall Rating
  
5
FAB
   5
Well, I never would have believed it. my preference id for fillet steak but having bought your Rib Eye Steak I followed your Recipe for Rib Eye Steak with Seared Cherry Tomatoes and Rosemary and it was fabulous. As indicated the stake was VERY tasty and complemented perfectly by the tomatoes, we added some Herby Potatoes with Red Onion and Vegetables and the meal was delicious!
By BERNIE - 8th Dec 2013

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