Most people love a good steak, right? We do too. Especially Rib-Eye...it's our favorite cut. But, this black olive vinaigrette was unlike anything we had ever tasted on steak before. It made it super tasty and extra special. This recipe comes from Everyday Italian with Giada. I saw her make it and knew I had to try it. I adore black olives. If you've ever had a black olive tapanede, this kind of tastes like that...only a little tangier and not as thick. Speaking of black olives...make sure to get really good, Italian black olives. Definitely do not use those little watery things from a can! Giada grilled her steak, but it was way too cold here for that so I seared it and finished it in the oven. I was amazed at how tender it was! I had never cooked a steak like that before, but will certainly do it again!
What You'll Need:
1 2-inch rib-eye steak, boneless
1 tablespoons olive oil
1 tablespoon Herbes de Provence
1 teaspoon salt
1 teaspoon freshly ground black pepper
Black Olive Vinaigrette:
1/2 cup black olives, pitted
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons vegetable oil
2 tablespoons chopped fresh flat-leaf parsley
What You'll Do:
For the Rib-eye:
Turn on your oven to 400 degrees. Get a cast iron skillet super hot over medium-high heat. It should be VERY hot.
Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper.
In the skillet, sear the steak on each side for about 4-5 minutes. Transfer to the oven and cook for about 8 minutes longer or until desired doneness...depending on how thick the steak is.
For the Black Olive Vinaigrette:
Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. Drizzle the oils into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.