Rib Eye Steaks with Sauteed Green Beans and Tomatoes

Prep Time:
25 mins
Total Time:
25 mins

Green beans, tomatoes and garlic complement these pan-fried steaks.


  • 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


  1. 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.

  2. 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.

  3. 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.

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