Herb Rubbed Steaks with Olives Provencale
Elevate your steak night with this exquisite recipe for Herb Rubbed Steaks with Olives Provençale, a dish that effortlessly combines bold, herby flavors with a Mediterranean twist. Tender, juicy boneless ribeye steaks are seasoned to perfection with a fragrant herb rub featuring fresh rosemary, thyme, and garlic, then seared to a caramelized finish. The flavorful olive Provençale topping brings a burst of tangy brininess, made with plump Kalamata olives, sweet cherry tomatoes, capers, and a splash of white wine for a rich, savory sauce. Ready in just 35 minutes, this show-stopping dish is perfect for impressing dinner guests or treating yourself to a restaurant-quality meal at home. Pair it with crusty bread or a simple salad to complete this irresistible Mediterranean feast.
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Recipe Information
Ingredients
- 4 pieces Boneless ribeye steaks
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 2 cloves Garlic, minced
- 3 tablespoons Extra virgin olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 cup Pitted Kalamata olives, halved
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Capers, drained
- 1 cup White wine
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your grill or a skillet over medium-high heat.
In a small bowl, combine the rosemary, thyme, minced garlic, 2 tablespoons of olive oil, kosher salt, and black pepper to create the herb rub.
Rub the herb mixture evenly onto both sides of the ribeye steaks. Let the steaks sit at room temperature for about 10 minutes to absorb the flavors.
Place the steaks on the preheated grill or skillet. Cook for 4-5 minutes per side for medium-rare, longer if desired. Adjust cooking time based on steak thickness. Remove the steaks from the heat and let them rest under foil for 5 minutes.
While the steaks are resting, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat.
Add the olives, cherry tomatoes, and capers to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften.
Pour the white wine into the skillet and simmer for 5 minutes, allowing the sauce to reduce slightly.
Stir in the chopped parsley and remove the skillet from the heat.
Serve the steaks topped with the olive mixture. Pair with crusty bread or a side of your choice for a complete meal.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
