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Tuscan 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.

How to make

  1. STEP 1

    Heat gas grill on medium-high or charcoal grill until coals are ash white.

  2. STEP 2

    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.

  3. STEP 3

    Coarsely chop tomato; place into bowl. Add melted butter and rosemary; toss lightly.

  4. STEP 4

    Cut each steak in half; place onto serving platter. Top steaks with tomato mixture.

Tip #1

- 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.

Tip #2

- This steak is also delicious served as an open-faced sandwich on a slice of grilled Italian or Vienna bread.

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