Ribeye Steaks with Fresh Tomato Tapenade
Add a burst of freshness and color to grilled Ribeye steaks with a fresh tomato and olive tapenade.
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Total Time: 25 min
Ingredients:
- 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
- 2 teaspoons course ground black pepper
- 1 teaspoon salt
Fresh Tomato Tapenade:
- 1 cup cherry or grape tomatoes, cut in half
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/4 cup chopped fresh basil
- 3 tablespoons shredded Parmesan cheese
Cooking:
- Press pepper evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.
- Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade.
Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.
Butcher Counter
Ribeye Steak Rib Primal
This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.
