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Rib-eye Steak with Cherry Tomatoes and Basil

Jamie Purviance

Difficulty: easy
  • People

    Serves 4 to 6

  • Prep Time

    15 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

Ribeye300

Coulis

  • 2 cups packed fresh basil leaves
  • 1 garlic clove, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil

Steak

  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 bone-in rib-eye steaks, each about (16 ounces) and about (1 inch) thick, trimmed of excess fat.

Tomatoes

  • 2 pounds cherry or mini-plum tomatoes on the vine
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In the bowl of a food processor combine the basil, garlic, salt, and black pepper. Pulse to finely chop. Add the oil and process to blend. Transfer to a bowl.
  • Lightly brush the steaks with oil and season evenly with the salt and black pepper. Let the steaks stand at room temperature for 15 to 20 minutes.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • On a stovetop preheat a large cast-iron griddle or skillet over medium-high heat. Drizzle the tomatoes with the oil and season with the salt and pepper. Add the tomatoes on the vine, and any loose tomatoes to the skillet and cook over medium-high heat until the tomatoes are begin to char and blister without losing their shape, 3 to 5 minutes. Remove from the heat and transfer to a plate.
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the steak registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice. Transfer the steaks to a platter and rest at room temperature indoors, for 3 to 5 minutes.
    Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until the center of the steak registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice. Transfer the steaks to a platter and rest at room temperature indoors, for 3 to 5 minutes.
  • Serve the steaks with the tomatoes on the vine and basil coulis.

let's Gear up

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