Rib-Eye Steaks with Tomato-Basil Relish

Rib-Eye Steaks with Tomato-Basil Relish
Photo by James Carrier


  • 4 boned beef rib-eye steaks (1 1/2 in. thick, 12 to 16 oz. each; see notes)
  • 2 tablespoons chopped fresh basil leaves
  • Salt and fresh-cracked pepper
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 pound firm-ripe tomatoes
  • 1 or 2 cloves garlic, peeled and minced

1. Trim excess surface fat from steaks. Rinse steaks and pat dry; set in a single layer on a plate. In a small bowl, mix half the vinegar and half the olive oil. Rub mixture all over steaks to coat. Let stand for at least 15 minutes, or cover and chill up to 4 hours. 2. Meanwhile, rinse, core, an...

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