Recipes Ingredients Meat & Poultry Beef Recipes Rib Eye Steaks with Sauteed Green Beans and Tomatoes 2.3 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Green beans, tomatoes and garlic complement these pan-fried steaks. Ingredients 1 tablespoon vegetable oil 4 boneless rib eye steaks, ½ inch thick (1 ½ pounds total) Coarse salt and ground pepper ¾ pound green beans, trimmed 3 garlic cloves, roughly chopped ¾ pound tomatoes, cut into 1-inch chunks Directions In a large skillet, heat oil over high. Season both sides of steaks generously with salt and pepper. In 2 batches, cook steaks 1 1/2 minutes per side for medium-rare; transfer to a plate and tent with foil to keep warm. Pour off all but 1 tablespoon fat from skillet; return skillet to medium heat. Add green beans and saute until beginning to brown, about 3 minutes; add garlic and season with salt and pepper. Cook, stirring, until garlic is fragrant, about 30 seconds. Add tomatoes and cook 1 minute. Cover and cook until tomatoes break down and create a sauce, about 3 minutes. Season with salt and pepper. Serve steak with green beans and tomatoes. Rate it Print