Alfresco dining is here, and I couldn’t be happier! Let’s welcome barbecue parties (provided that covid allows), outdoor meals and… This Grilled Ribeye Steak with Charred Cherry Tomatoes. This platter is put together in 15 minutes, while the meat rests the cherry tomatoes are cooked and if using a skillet to char the steak, that’s what you’ll use for the whole meal – can you imagine the flavours the tomatoes collect?
Since the weather is nice now, I have been thinking more and more about outdoor meal types. Covid struggles are still hitting us but one can still dream, right? Grilled steak adds that summer touch, and I love the flavour and char the meat gets from the grill. That said, if you don’t love grilling, you can easily cook the ribeye stake up in a skillet.
This is the dish that everybody should have in their summer entertaining rotation. Serve it on top of peppery rocket and spoon some charred tomatoes over it (plus extra on the side, always). For a little extra, you can also accompany it with a good green dressing or vinaigrette like this one.
Secrets for a Perfect Grilled Ribeye Steak
I love a good ribeye steak! They have that fatty rim that leaves such an incredible flavour on the meat when it melts. Also, note that the more fat marbling a steak has, the more tender and flavorful it will be.
To make a really great steak, it’s vital that they are at room temperature first. I remove them from the fridge about an hour before cooking them. This will ensure that when it’s seared on both sides, the centre won’t be cold – even if it is rare.
It’s very important that your grill is very well preheated before throwing the meat on it. If using a pan, the same would apply and I’d suggest you always go for a cast-iron one as it can reach high temperatures and hold it for a long time. It’s also very important that the pan is very well seasoned with oil, to prevent the meat from sticking.
How long the ribeye steak has to be cooked for will depend on its thickness and your preferred doneness. I like it medium, so I’d cook it on one side and when I start to see the sides losing their rareness, I flip it.
Once the ribeye steaks are cooked to your liking, I allow them to rest for about 10 minutes so the juices settle (I prepare the charred cherry tomatoes in the meantime). Note that there is a bit of “carry over” cooking while they rest, so if you like yours rarer, pull them a little sooner.
Finally, the meat has to be sliced against the grain.
Charred Cherry Tomatoes
Can you believe these confit-ish tomatoes only takes 10min? They are cooked while the steaks rest, so you won’t need to worry about needing extra time to account for them.
You can eat the tomatoes on just about anything: toasted bread, creamy cheeses, meat, fish, pasta… It’s also a great recipe to use those cherry tomatoes that have been sitting in your fridge for a tad too long – you’ll never ever waste cherry tomatoes again.
More Grill Recipes
If you make this Grilled Ribeye Steak with Charred Cherry Tomatoes recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
Grilled Ribeye Steak with Charred Cherry Tomatoes
- 2 ribeye steaks - boneless, about 200g each
- 300 g cherry tomatoes
- 2 garlic cloves - finely chopped
- 50 g rocket
- black pepper
- extra virgin olive oil
- flaky sea salt - optional
- chives - chopped, optional
- An hour before you’re ready to cook, remove your steaks from the fridge. Allow them to sit at room temperature.
- Preheat a grill or cast-iron skillet until hot. Rub the steaks with salt, black pepper and olive oil. Cook the steak for 1-2 minutes per side or until cooked to your desired doneness. Remove the steaks from the heat and let them rest.
- While resting, cook the tomatoes. Heat some olive oil on a skillet (if you have used a skillet for the steaks, reuse it without washing), the olive oil should cover all the pan surface. Add the cherry tomatoes with a generous pinch o salt. Cook at medium heat stirring every now and then for 5min. At this point, the cherry tomatoes will start to get blistered. Reduce the heat to medium-low and add the garlic. Cook for 5 more min until they have softened and any water they have released has evaporated.
- Slice your steaks, and serve on a rocket bed with the cherry tomatoes. Sprinkle with flaky salt and chives, and drizzle any juices the steaks have released while resting and after cutting them.
- The tomatoes can be eaten on just about everything: toasted bread, creamy cheeses, meat, fish, pasta… It’s also a great recipe to use those cherry tomatoes that have been sitting in your fridge for a tad too long.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @paulasapron on Instagram and hashtag it #paulasapron.