Ribeye steaks with fresh tomato tapenade

Simple summer recipe straight from the Beef Loving Texans grill

Summer steak? Yes, please! (Beef Loving Texans, Beef Loving Texans 2024)

SAN ANTONIO – Is there anything better than a perfectly cooked steak in the summer? Beef Loving Texans think not!

With minimal prep and cook time, you can have a gourmet meal ready in minutes, ideal for special occasions or everyday dinners. Check out the recipe below.

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Bonus: This year’s tomatoes have been exceptional, making a vibrant tomato tapenade the perfect accompaniment to your perfectly grilled or broiled steak.

You can find more recipes from Beef Loving Texans here. Enjoy!

Ribeye Steaks with Fresh Tomato Tapenade


  • 2 beef ribeye steaks, boneless, cut 1-inch thick (about 12 ounces each)
  • 2 teaspoons course ground black pepper
  • 1 teaspoon salt

For the tapenade:

  • 1 cup cherry or grape tomatoes, cut in half
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup chopped fresh basil
  • 3 tablespoons shredded parmesan cheese


Press pepper evenly onto beef steaks.

Place steaks on a grid over medium, ash-covered coals. Grill, covered, for 10 to 14 minutes (over medium heat on a preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Cooking Tip: To broil, place steaks on a rack in a broiler pan so the surface of the beef is 3 to 4 inches from heat. Broil for 14 to 18 minutes for medium rare to medium doneness, turning once.

Meanwhile, combine fresh tomato tapenade ingredients in a small bowl.

Season steaks with salt, as desired. Top each steak evenly with fresh tomato tapenade.

About the Author

Diana Winters is a San Antonio-area native, Emmy award-winning and GLAAD-nominated journalist who loves the Alamo City. She is the executive producer of SA Live, creator of South Texas PRIDE and co-creator of Texas Eats.

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