Grilled Ribeye with Tapenade Butter
Servings: 4
Ingredients
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
Instructions
- 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.