Recipes and Cooking Steak with Charred Tomatoes Use a cast-iron skillet to achieve a nice sear on ribeye steaks. Enjoy with smoky tomatoes and briny capers. By Alexis deBoschnek Alexis deBoschnek Instagram Website Alexis deBoschnek is a veteran recipe developer and viral video host based in the Catskills in upstate New York. Her debut cookbook, To the Last Bite (April 2022; ), features 100 recipes that guide home cooks to make the most of each and every ingredient, and eliminate food waste in creative ways – from using leftover carrot tops, to fresh herbs, egg whites, and more. To the Last Bite is an ode to the Catskills and Alexis's mother, a master gardener and home cook who designed and grew the family's expansive vegetable and herb garden, and taught Alexis everything she knows about gardening and cooking, including the precise moment vegetables are ripe for picking, how to compost back into the garden's soil, cooking in a sustainable way that minimizes food waste in the kitchen, and so much more.Raised on a farm in the Catskills, Alexis is a longtime editorial writer and recipe developer who has been on staff at Eater, TastingTable and Buzzfeed, and contributed to outlets like Food52, The Kitchn, Complex's First We Feast and Chowhound, among others. Most recently, Alexis was the longtime Senior Test Kitchen Manager and on-camera talent at Buzzfeed's Tasty, where she hosted the original viral video series "Chef Out of Water" and "Friend in Town" which has racked up tens of millions of views. She is currently a video host for Better Homes & Gardens show, "Then & Now." Learn about BHG's Editorial Process Updated on May 27, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 10 mins Bake Time: 3 mins Stand Time: 10 mins Total Time: 38 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 1.5 inch beef ribeye steaks (1 1/4 to 1 1/2 lb.) Kosher salt, to taste Freshly ground black pepper, to taste 1 tablespoon grapeseed oil 2 cup cherry tomatoes 1 large shallot, thinly sliced (1/4 cup) 1 tablespoon capers, drained and rinsed ¼ cup cognac 4 tablespoon unsalted butter, cut up Directions Preheat the oven to 450°F. On a cutting board, pat the ribeyes dry with paper towels. Generously season both sides with salt and pepper. Add the grapeseed oil to a 12-inch ovengoing cast iron or stainless steel skillet over medium high heat. Once the oil begins to shimmer and is almost smoking, add ribeyes and cook, without moving, until golden brown, about 4 minutes. Flip the ribeyes over and continue cooking, until golden brown, about 3 minutes. Transfer the skillet with the steaks to the oven until internal temperature reaches 145°F. on a digital thermometer, about 3 minutes. Transfer the steak to a cutting board, tent with foil and let rest for 10 minutes. Meanwhile, make the sauce. Add the tomatoes, shallots, and capers to the same skillet over medium high heat and cook, stirring occasionally, until the tomatoes are charred, burst and become saucy, about 4 minutes. Season with salt. Remove skillet from heat, carefully add the cognac, return to heat and cook, stirring often, until the smell of alcohol has burned off, about 2 minutes. Add the butter and stir until melted. Slice the steak and transfer to a platter. Spoon the sauce over the steak. Shirley Cheng Rate it Print Nutrition Facts (per serving) 459 Calories 31g Fat 7g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 459 % Daily Value * Total Fat 31g 40% Saturated Fat 14g 70% Cholesterol 126mg 42% Sodium 329mg 14% Total Carbohydrate 7g 3% Total Sugars 3g Protein 31g Vitamin C 10.6mg 53% Calcium 25mg 2% Iron 4.3mg 24% Potassium 742mg 16% Fatty acids, total trans 1g Folate, total 19.5mcg Vitamin B-12 4.5mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.