chef Rena Frost Cast Iron Grassfed Ribeye with Burst Tomatoes and Roasted Corn Sauce

  • Prep time 10Min
  • Cook time 10Min
  • Technique Grill, Stew
  • Meat Beef
  • Cut Rib Eye
  • Serves 1

Chef Rena knows steaks! As the owner of Mac's On Main, she is well-versed with Australian grassfed beef and has created this delicious meal to taste just like summer on a plate.


10 oz. Aussie grassfed rib eye steak

1 Tbsp. avocado oil

1 C. cherry tomatoes

1 tsp. fresh garlic, minced

1 ear of corn, roasted

sal and pepper, to taste


Pat steak dry and season liberally with salt & pepper.

Heat avocado oil in large skillet (cast iron) until hot.

Add steak and cook 4-5 minutes per side for medium rare or longer, to your desired temperature.

Remove from pan and let rest.

While steak is resting add tomatoes and roasted corn to skillet with pan juices.

Cook until tomatoes are starting to burst (4-5 minutes) add garlic and stir. Continue to cook until tomatoes and corn are heated throughout and juices from tomatoes make a sauce.

Remove from heat. 

Cooking with Cast Iron Tips 

  • Start with a clean, well-seasoned pan. Spray or brush on oil to cat the pan while it is cold.
  • Heat pan on LOW heat as you are preparing your ingredients and increase to MEDIUM-HIGH when ready to cook. This will ensure your cast iron pan is heated evenly.
  • For a nice golden-brown crust: Once heated, use a bit more oil to coat the pan for more marbled cuts. For leaner cuts, you may need to use a bit more oil. The oil around the steak should be gently bubbling and not dry.
  • Use a steak weight to encourage even cooking across the surface of the steak.
  • Do not use acidic ingredients (citrus, tomatoes, vinegars etc.) while cooking in cast iron, as this will ruin the seasoning of your pan and cause foods to taste metallic.

Slice Ribeye steak and spoon burst tomato and corn sauce on top.

Serve with a light salad!