Ribeye Steaks With Tomato Tapenade
If you love the rich and buttery flavors of a mouthwatering ribeye, wait until you complement each bite with a quick and easy tomato tapenade
Servings: 2 servings
Ingredients
- 2 10 oz. Omaha Steaks Ribeyes thawed
- 2 teaspoons coarse ground pepper
- 1 cup cherry or grape tomatoes, halved
- 1 can 2 1/4 oz. sliced ripe olives, drained
- 1/4 cup fresh basil, chopped
- 3 tablespoons shredded Parmesan cheese
Instructions
- Pat thawed steaks dry with paper towels and bring to room temperature over about 20 minutes.
- While steaks are coming to room temperature, combine tomatoes, olives, basil, and Parmesan cheese in a medium mixing bowl and set aside until serving.
- Press pepper onto steaks; place on grill over medium and grill uncovered for 11 to 14 minutes, turning occasionally, for medium-rare-to-medium doneness of 130-140 degrees Fahrenheit, as per a meat thermometer.
- Once doneness is achieved, allow steaks to rest for 5 minutes. For a different desired doneness, refer to our helpful Steak Cooking Chart.
- Serve steaks with tomato tapenade as a topper or dip.