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Ribeye Steaks with Tomato Tapenade


Ribeye Steaks with Tomato Tapenade

Look no further than this savory dish for a quick and easy main course that doesn’t sacrifice flavor! Grill Omaha Steaks Ribeye Steaks and top with a tasty tapenade made with fresh tomatoes and basil. Parmesan cheese and olives add a sun-baked Italian flair to this sure-fire favorite.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Keyword: Ribeye Steaks Recipe, Rib Eye Recipe
Servings: 2
Calories: 560kcal


  • 2 Omaha Steaks Ribeye Steaks
  • 2 tsp. coarse ground pepper


  • 1 cup cherry or grape tomatoes halved
  • 1 can 2-1/4 oz sliced ripe olives, drained
  • 1/4 cup chopped fresh basil
  • 3 Tbsp. shredded Parmesan cheese


  • Press pepper onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt. (Or to broil, place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.)
  • Combine tapenade ingredients. Serve with steaks.


Recipe and Photo courtesy of The Beef Checkoff


Calories: 560kcal | Carbohydrates: 7g | Protein: 34g | Cholesterol: 120mg | Sodium: 460mg | Fiber: 3g

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