Seared Rib-Eye Steak with Summer Couscous

Seared Rib-Eye Steak with Summer Couscous
Photo by Scott Phillips


  • 6 oz. cherry tomatoes, halved or quartered if large (about 1 heaping cup)
  • Kosher salt
  • 1 rib-eye steak (10 oz.), about ¾-inch thick
  • 1 clove garlic, finely chopped
  • ½ cup couscous
  • Lemon wedges (optional)
  • 4 oz. green beans (ends trimmed), cut into ½-inch lengths (about 1 cup)
  • + 2 more ingredients
    • Freshly ground black pepper
    • 1 Tbs. olive oil

Bring 1/2 cup plus 1 Tbs. water and a heaping 1/4 tsp. salt to a boil in a small saucepan. Add the couscous, give it a stir, cover tightly, and remove from the heat. Put a heavy-based skillet that’s a bit bigger than the steak over medium-high heat, add the oil, and heat until very hot. Season t...

View full recipe at Fine Cooking


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