Artichoke Beef Steaks

Total Time

Prep/Total Time: 25 min.


4 servings

Updated: Oct. 13, 2022
Light green artichokes and vibrant pimientos dress up these delicious steaks. If weather permits, grill the steaks outside and prepare the topping in a skillet as directed. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Artichoke Beef Steaks Recipe photo by Taste of Home


  • 1 jar (6-1/2 ounces) marinated artichoke hearts
  • 4 beef ribeye steaks (3/4 inch thick and about 8 ounces each)
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 small onion, sliced and separated into rings
  • 1 garlic clove, minced
  • 1 jar (2 ounces) sliced pimientos, drained


  1. Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt.
  2. In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a serving platter; keep warm.
  3. In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.

Nutrition Facts

1 each: 631 calories, 49g fat (20g saturated fat), 150mg cholesterol, 618mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 41g protein.