Rib Eye Steaks Roma Style
Elevate your steak night with the irresistible flavors of Rib Eye Steaks Roma Style, a dish that masterfully combines simplicity and elegance. Thick, juicy rib eye steaks are seared to perfection in extra virgin olive oil, creating a golden crust that locks in their natural juices. Aromatic rosemary and minced garlic infuse the steaks with rich, herbaceous notes, while a vibrant burst of cherry tomatoes simmered in dry white wine adds a rustic Italian flair. This one-skillet recipe not only delivers bold, mouthwatering flavors but also offers a quick cooking time of just 15 minutes, making it ideal for weeknight dinners or intimate gatherings. Serve draped with the luscious tomato-wine sauce and a drizzle of balsamic vinegar for a gourmet touch, alongside crusty bread or roasted potatoes to complete this hearty, Mediterranean-inspired feast. Perfectly balanced and totally irresistible, this Roma-style steak will transport your taste buds straight to the heart of Italy.
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Recipe Information
Ingredients
- 2 pieces rib eye steaks (1-inch thick)
- 4 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary sprigs
- 4 cloves garlic cloves, minced
- 1 cup cherry tomatoes
- 0.25 cup dry white wine
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon balsamic vinegar (optional for drizzling)
Instructions
Remove the rib eye steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with salt and freshly ground black pepper. Set aside.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the steaks to the skillet and sear for 3-4 minutes per side, or until a golden-brown crust forms. Reduce the heat to medium if necessary to prevent burning.
Add the rosemary sprigs and minced garlic to the skillet. Spoon the infused oil over the steaks as they cook for an additional 2 minutes on each side, or until they reach your desired doneness (125°F for medium-rare, 135°F for medium). Remove the steaks and let them rest on a plate, loosely covered with foil.
In the same skillet, add the remaining 2 tablespoons of olive oil and the cherry tomatoes. Cook over medium heat, stirring occasionally, until the tomatoes are softened and begin to burst, about 3-4 minutes.
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to deglaze, mixing in all the flavorful bits. Let the wine simmer for 2 minutes to slightly reduce.
Add the steaks back to the skillet, spooning the tomato-wine mixture over them. Cook for another minute to reheat the steaks and meld flavors.
Transfer the steaks to serving plates and spoon the burst cherry tomatoes and sauce over the top. Optionally, drizzle with a few drops of balsamic vinegar for an extra layer of flavor.
Serve immediately with crusty bread or roasted potatoes to soak up the delicious sauce. Enjoy!
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
