Recipe details

Ribeye Steaks with Fresh Tomato Tapenade


• 2 beef Ribeye Steaks Boneless, cut 2.5cm thick (about 340g each)

• 2 teaspoons course ground black pepper

• 1 teaspoon salt

Fresh Tomato Tapenade:

• 1 cup cherry or grape tomatoes, cut in half

• 1 can (65g) sliced ripe olives, drained

• 1/4 cup chopped fresh basil

• 3 tablespoons shredded Parmesan cheese


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 or 63°C) to medium (160°F or 71°C) 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.

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