Recipe: Grilled Ribeye with Tapenade Butter

Chef Katy sent me the following note along with this recipe:

The inspiration for this dish came from my thriving basil plant this past summer. The
fragrance of the basil made me think immediately of my favorite condiment, Tapenade,
which is usually an olive oil-based spread but here I fold it into local grass fed butter to
melt over a freshly grilled ribeye. Consider making extra tapenade butter and storing
some in your freezer for another time.


Grilled Ribeye with Tapenade Butter

Course: Main Course
Servings: 4
Author: Chef Katy Sparks


For the Steaks

  • 4 grass fed ribeye steaks Grilled to desired degree of doneness
  • sea salt and pepper to taste

For the Tapenade

  • 2 cups pitted mild green olives (Castelvetrano or similar)
  • 1 cup pitted briny black olives (Kalamata or similar)
  • 2 Tbsp capers
  • 2 filets anchovies
  • 2 garlic cloves, small
  • 2 Tbsp lemon juice
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh basil, minced
  • 8 oz softened grass fed butter, unsalted
  • sea salt and pepper to taste


  • Using a food processor, pulse the olives, capers, anchovies, garlic and lemon juice to a coarse puree. Slowly add the olive oil until a smooth paste forms.
  • Mash up the softened butter with the tapenade and fresh basil in a bowl. Season lightly with sea salt and black pepper.
  • Leave the tapenade butter out at room temperature if you plan to use it today or roll it into a log and freeze it for later – up to 3 months.

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