This week’s recipe from Omaha Steaks is a delicious ribeye steak topped with a fresh and flavorful tapenade that is sure to please!
Ribeye Steaks with Tomato Tapenade
|Prep Time||15 min|
|Cook Time||15 min|
- 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.
How to Cook a Steak in the Oven
It’s not always convenient to use a grill. Either you don’t have one, the weather is bad, or you just can’t be bothered right then. That’s where this video comes in very handy. Omaha Steaks has provided us with a guide to cooking steak in the oven!
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