Rib-Eye Steak with Black Olive Vinaigrette Recipe

Name: Rib-Eye Steak with Black Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the Rib-eye: Preheat your grill pan on medium high heat.
2
Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper.
3
Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
4
For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed.
5
In a small pitcher combine the olive oil and vegetable oil.
6
Drizzle the oil into the blender with the machine running.
7
Transfer the vinaigrette to a serving dish.
8
Stir in the parsley and serve with the rib-eye.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 2 -inch rib-eye steak, boneless, 1 tablespoons olive oil, 1 tablespoon herbes de Provence, 1 teaspoon salt, and more.

Yes, Rib-Eye Steak with Black Olive Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rib-Eye Steak with Black Olive Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions