Olive Tapenade Ribeye Crostini

Tapenade has roots in the south of France, where cooks have long relied on the pantry staples of olives, capers, and anchovy to build complex, deeply savory flavor with minimal effort. Spooned over a well-seared Pre ribeye, this briny, herb-forward olive paste delivers a bold Mediterranean contrast that makes every bite more interesting. It comes together in minutes and keeps well in the refrigerator — an ideal sauce to have on hand for weeknight steaks and dinner parties alike.

Total Time: 30 minutes

Servings: 2–4

---

Ribeye with OliveTapenade Ingredients

For the Ribeye:

• 1 Pre grass-fed ribeye

• Salt and pepper to taste

For the Olive Tapenade:

• 8 ounces pitted mixed olives

• 1 tablespoon anchovy paste

• 1 clove of garlic, minced

• 2 tablespoons capers

• 2 to 3 fresh basil leaves

• 2 tablespoons extra-virgin olive oil

Special Equipment:

• Food processor

• cast iron pan

Instructions:

1. Remove ribeye from refrigerator and let sit 10 minutes.

2. Combine olives, anchovy paste, garlic, capers, basil, and olive oil in bowl of a food processor.

3. Process, stopping to scrape down sides of bowl, until mixture becomes a coarse paste. Transfer olive tapenade to a bowl and set aside.

4. Season ribeye generously with salt and pepper. Pat surface dry before cooking. (Why: removing surface moisture helps develop a deeper, browned crust.)

5. Sear ribeye in hot cast iron pan 3 to 4 minutes per side, or until internal temperature reaches 130º F for medium-rare.

6. Remove ribeye from heat and let rest 5 minutes. (Why: resting allows juices to redistribute, keeping meat moist.)

7. Spoon olive tapenade generously over ribeye and serve immediately.