Description
Tuscan Steak with Marinated Cherry Tomatoes features a perfectly seared, juicy ribeye or New York strip steak paired with sweet cherry tomatoes marinated in olive oil, garlic, balsamic vinegar, and fresh Mediterranean herbs. This simple, elegant dish highlights bold Italian flavors and is perfect for a flavorful dinner that is both satisfying and visually appealing.
Ingredients
For the Steak:
- 2 ribeye or New York strip steaks, about 10–12 oz each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic, smashed
- 1 tablespoon butter
For the Marinated Cherry Tomatoes:
- 2 cups cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Marinate the Tomatoes: Place the halved cherry tomatoes in a bowl. Add olive oil, balsamic vinegar, minced garlic, chopped basil, chopped parsley, salt, and black pepper. Toss gently to coat all tomatoes evenly. Let the mixture marinate for at least 20 minutes to develop flavor.
- Prepare the Steaks: Remove the steaks from the refrigerator about 20–30 minutes before cooking to bring to near room temperature for even cooking. Pat the steaks dry with paper towels, then season both sides generously with kosher salt, black pepper, and Italian seasoning.
- Heat the Skillet: Place a cast-iron skillet or heavy skillet over high heat and allow it to become very hot. This ensures a good sear on the steaks.
- Sear the Steaks: Add 1 tablespoon olive oil to the hot skillet, then place the steaks into the pan. Sear the steaks without moving them for 3–4 minutes to achieve a browned crust.
- Flip and Baste: Flip the steaks and add the smashed garlic cloves and 1 tablespoon butter to the pan. Cook for another 3–4 minutes while spooning the melted butter over the steaks continuously to infuse flavor and keep them moist.
- Cook to Doneness: Continue cooking and check the internal temperature with a meat thermometer. For medium-rare, remove from heat at about 130–135°F (54–57°C).
- Rest the Steaks: Transfer the steaks to a cutting board and let them rest for 5–10 minutes. This allows the juices to redistribute inside the meat for maximum juiciness.
- Slice and Serve: Slice the steaks against the grain and serve topped with the marinated cherry tomatoes along with their flavorful juices.
Notes
- Letting the steak come closer to room temperature helps it cook more evenly and prevents tough edges.
- A meat thermometer is the most reliable tool to ensure your steak reaches the desired doneness.
- Ribeye provides more marbling and richness, while New York strip offers a leaner texture with firm bite.
- For a complete meal, add fresh arugula or baby spinach underneath the steak and marinated tomatoes.
- Marinated cherry tomatoes can be made several hours ahead and refrigerated; bring them back to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, Steak
- Method: Stovetop
- Cuisine: Italian, Tuscan-Inspired
