This quick and easy beef recipe comes together in under 30 minutes and celebrates peak-season summer produce. Add a burst of freshness and color to grilled Ribeye steaks with a fresh tomato and olive bruschetta.
Know Your Cut: The Beef Rib Primal, Home of the Ribeye Steak
The Beef Rib Primal is located under the front section of the backbone and is used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and juicy Prime Rib Roast.
What is the difference between Bruschetta and Tapenade?
The sauce in this recipe is a cross between a Bruschetta and a Tapenade — but closer to a Bruschetta since the ingredients are left in larger chunks, creating a more rustic spread! However, bruschetta and tapenade differ in both their classic components and consistency:
- Bruschetta is a chunky, Italian spread made with various ingredients, including garlic, tomatoes, herbs, and olive oil. It is typically served on top of toasted bread.
- Tapenade is a Mediterranean spread made from olives, capers, and sometimes anchovies and served on toast. The ingredients are usually finely minced or puréed into a paste to make the mixture easier to spread.
Cook’s Tip: How to Slice a Lot of Tiny Tomatoes at Once
There’s a quick and easy way to slice small, round fruits and veggies like cherry tomatoes or blueberries, all at once! You only need a few takeout container lids (like these, or something similar!). Here’s exactly what to do:
- Place one deli lid right-side up on a cutting board.
- Arrange the cherry tomatoes inside the lid in a single layer on the deli lid.
- Place the second deli lid upside down over the produce. Apply gentle pressure with your non-dominant hand to keep the fruit in place.
- At the same time, using a sharp knife with the blade facing away from your body, carefully slice through the space between the two lids, cutting through the produce.
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Ribeye Steaks with Fresh Tomato and Olive Bruschetta
This quick and easy beef recipe comes together in under 30 minutes and celebrates peak-season summer produce. Add a burst of freshness and color to grilled Ribeye steaks with a fresh tomato and olive bruschetta.
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 2 - 12oz. Boneless Ribeye Steaks, about 1" thick
- 2 teaspoons coarse-ground black pepper
- 1 teaspoon salt
- Fresh Tomato Bruschetta:
- 1 cup cherry or grape tomatoes, cut in half
- 1 - 2.25 oz. can of sliced black or green olives, drained (about 1/3 cup)
- 1/4 cup fresh basil, chopped
- 3 Tablespoons Parmesan cheese, shredded
- salt and pepper, to taste
Cooking Instructions
- Season the beef ribeye steaks with salt and pepper, pressing it into the meat. Set the meat aside while preparing your grill.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. (For gas grills preheated to medium, reduce the cooking time to 9 to 14 minutes.)
- While the steaks are grilling, combine the ingredients for the Fresh Tomato Bruschetta in a small bowl.
- Remove the steaks from the grill and season with additional salt and pepper, if desired. Let rest for at least five minutes before slicing and serving.
- Top each steak evenly with the Fresh Tomato Bruschetta just before serving.
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To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
RanchHER TV Host Janie Johnson joins lifelong neighbors Charity Staeffler and Sarah Kropf for a cold, icy adventure herding cattle through Oregon’s Blue Mountains.
