RIBEYE STEAKS WITH FRESH TOMATO TAPENADE

Ribeye Steaks with Fresh Tomato Tapenade --
30 Minutes or Less
  • Total Recipe Time: 20 to 25 minutes
  • Makes 2 to 4 servings

INGREDIENTS

  1. 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
  2. 2 teaspoons course ground black pepper
  3. 1 teaspoon salt
Fresh Tomato Tapenade:
  1. 1 cup cherry or grape tomatoes, cut in half
  2. 1 can (2-1/4 ounces) sliced ripe olives, drained
  3. 1/4 cup chopped fresh basil
  4. 3 tablespoons shredded Parmesan cheese

INSTRUCTIONS FOR RIBEYE STEAKS WITH FRESH TOMATO TAPENADE

  1. Press pepper evenly onto beef steaks.
  2. 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.
  3. Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.
  4. Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade.
  • Test Kitchen Tips
  • 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.
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