Enjoy the flavors of Tuscany in this classic rib eye.
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2 (1/2-inch-thick) 8-ounce rib eye steaks
Salt, as desired
Pepper, as desired
1 tomato, cored
2 tablespoons Land O Lakes® Butter, melted
1 teaspoon fresh rosemary leaves
*Substitute 1/4 teaspoon dried rosemary leaves.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Sprinkle steaks with salt and pepper, as desired. Place steaks and whole tomato onto grill. Grill, turning steaks and tomato occasionally, 8-10 minutes or until steaks reach internal temperature of 145°F (medium-rare) or until desired doneness and tomato is soft and slightly blackened. Keep steaks warm.
Coarsely chop tomato; place into bowl. Add melted butter and rosemary; toss lightly.
Cut each steak in half; place onto serving platter. Top steaks with tomato mixture.
The inspiration for this tomato mixture is a classic Tuscan pasta sauce made by tossing diced tomatoes and rosemary with the pan drippings from roast beef.
This steak is also delicious served as an open-faced sandwich on a slice of grilled Italian or Vienna bread.
Nothing smells quite as delicious as steak fresh off the grill, so try some new variations on a classic with these grilled steak recipes.