Artichoke Beef Steaks

• 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0). 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.

hearts, beef ribeye, salt, butter, onion, garlic, pimientos

Taken from www.tasteofhome.com/recipes/artichoke-beef-steaks/ (may not work)