Movie Monday: Cutting a Ribeye Steak

There are two things in this world that most folks love- ribeye steaks and saving money. Buying wholesale cuts and cutting them yourself are a great things to connect that love triangle. Today’s #MovieMonday is all about how to do just that.

See a live cutting demo with ACA’s Erin Beasley at the 73^rd annual ACA Convention and Trade Show! The Beef Girl is serving up beef, and you’re not going to want to miss it. Register today HERE.

Tasty Tuesday: Ribeye Steaks with Sauteed Grape Tomatoes and Brie

We’ve got a love affair with #BEEF this month! As you begin to plan the perfect date for your Valentine, keep in mind that nothing says “I love you,” like a juicy steak! Impress your special someone with a home-cooked dinner for two with this #TastyTuesday recipe. Find it and more like it at www.beefitswhatsfordinner.com

Ribeye Steaks with Sauteed Grape Tomatoes and Brie

Total Recipe Time: 25 to 30 minutes
Makes 2 to 4 servings

Ingredients

• 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
• 2 cups grape tomato halves (about 10 ounces)
• 3 tablespoons water
• 3 teaspoons minced prepared roasted garlic, divided
• 4 ounces Brie cheese, shredded
• 2 tablespoons thinly sliced fresh basil
• Fresh basil (optional)

Instructions

1. Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.
2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef. Garnish with additional basil, if desired.