Pan-Seared Steaks with Tomatoes & Onions

from Fine Cooking

Pesto Marinated Tomato & Arugula Caprese Salad Cherry tomato confit
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A cherry tomato, onion, and basil topping makes serving steak for dinner a breeze – even on a weeknight. A dash of chile flakes punches up the flavor.


  • 2 rib-eye steaks (about 12 oz. each and 1 inch thick), trimmed of excess fat
  • salt and freshly ground black pepper
  • 1 Tbsp. unsalted butter plus additional as needed
  • 1 Tbsp. olive oil, plus additional as needed
  • 2 large yellow onions, halved and thinly sliced
  • ½ cup dry red wine
  • 1 (14 oz.) can Mutti® Cherry Tomatoes (Ciliegini)
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbsp. chopped fresh basil

How to prepare

  1. Pat steaks dry with paper towels and season both sides with salt and pepper. In a large skillet, preferably cast iron, over medium heat, melt the butter with the oil. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and translucent but not browned, 10 to 12 minutes.
  2. Transfer the onions to a plate with a slotted spoon. If there isn’t much fat left in the pan, add another ½ tablespoon each of butter and oil. Increase the heat to medium high. Put the steaks in the pan and sear until deeply browned on both sides and medium rare, about 3 minutes per side.
  3. Transfer steaks to a cutting board and cover to keep warm. Pour the wine into the pan. As it comes to a boil, deglaze the pan juices by scraping the bottom of the pan well with a wooden spoon. Simmer until it reduces to about 3 tablespoons, 2 to 3 minutes. Add the tomatoes and crushed red pepper flakes, and cook, stirring occasionally. Slice the steaks and add to the pan with the reserved onions. Simmer just until heated through, and serve, garnished with chopped basil.

Recipe developed in partnership with Mutti® by Fine Cooking.