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Pan Fried Rib-Eye Steak and Potatoes


12 cloves garlic
1 lb tiny new (b size) boiling potatoes, scrubbed
4 (6 oz) boneless beef ribeye or New York strip steaks
2 tbsp olive oil
1 cup grape or cherry tomatoes
fresh oregano (optional)
salt and pepper to taste


1. Using the side of large chef knife smash garlic; discard skins. Halve any large potatoes. Place potatoes in microwave safe bowl. Cover with vented plastic wrap; micro cook on 100 percent power (high) 5 minutes. Stir in garlic. Cover; cook 5 minutes more or until tender, stirring once. Drain.

2. Meanwhile heat 1 tbsp of the olive oil in skillet over medium high heat. Season steak with salt and pepper. Cook steaks half at a time 8 minutes for ribeye or 4 minutes for strip (145 degrees F. for medium rare or 160 degrees F. for medium), turning once. Keep steaks warm while cooking remaining steaks.

3. Add remaining 1 tbsp oil to skillet. Add potatoes, garlic and tomatoes. Season with salt and pepper. Cook 5 minutes or until potatoes are golden and tomatoes begin to wilt, stirring occasionally. Serve potato mixture with steak. Top with fresh oregano.

Makes 4 servings.