Kosher rib eye steaks with garlic and tomatoes

Kosher Rib Eye Steaks with Garlic and Tomatoes

This dish is for the man in your life. He is going to love this and you too!


2 lb. Kosher Rib Eye Steaks (4 steaks) about 2 inches thick

3 tbs. Vegetable Oil
6 clove Garlic, crushed and minced
1 tbs. Parsley, chopped fine
6 Tomatoes, chopped
1 lb. Mushroom Caps
¼ cup Dry Israeli Red Wine
1 tbs. Garlic Powder
1 tbs. Oregano
Cornstarch as a thickener
Salt and freshly cracked Black Pepper to taste


Preheat the oven to 300 degrees F.

In a large skillet add the oil and heat until it just begins to smoke. Season the steaks with salt, cracked pepper ( I use a lot) and garlic powder. Massage two cloves of minced garlic onto the steaks. Sear the steaks for about 2 minutes per side. Set aside.

In a secondary pan add the tomatoes, garlic, mushrooms, oregano, a glass of water and the wine. Cook slowly for 15 minutes. Stir occasionally and then add salt and pepper to taste. Thicken with a little cornstarch,

Place the steaks in an oven pan, add the sauce and roast for 15 to 20 minutes.

Alternatively I most often simply roast the steaks for 15 minutes and serve the sauce separately. Garnish with parsley. Add a potato, a vegetable and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

You can find all the very best Kosher Recipes at Follow me there.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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