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Seared Rib-Eye Steak with Olive Tomato Relish

Fresh tomatoes with balsamic vinegar, fresh herbs and briny olives add a delightful zing to seared steak. Pair with California Cabernet Sauvignon or Red Blend.


1 cup (190g) diced fresh tomatoes ½ cup (70g) pitted green olives, thinly sliced 2 tablespoons (30ml) minced parsley leaves 2 tablespoons (30ml) extra virgin olive oil, divided 1 tablespoon (15ml) balsamic vinegar ¼ teaspoons (1.25ml) sea salt ¼ teaspoons (1.25ml) freshly ground black pepper 1 tablespoon (15ml) minced garlic 2 (12-ounce/340g) Rib-eye steaks, 1¼ inch (3.15cm) thick, removed from refrigerator 30 minutes before cooking Sea salt Freshly ground black pepper Serves 2 to 4

To make the relish, mix the tomatoes, olives, parsley, 1 tablespoon (15ml) of the olive oil, vinegar, and measured salt and pepper in a medium bowl. Let stand for at least 30 minutes before serving.

In a small bowl, mix the remaining 1 tablespoon (15ml) olive oil with the garlic.

Rub both sides of the steaks with the garlic oil and season with salt and pepper.

Heat a large, heavy-bottomed skillet over medium-high heat until hot but not smoking.

Sear the fat on the edges of the steaks for 2 minutes by holding the two steaks together with tongs and pressing the edges into the hot skillet.

Turn and sear the flat sides of the steaks for 4 to 5 minute on each side (for medium rare to medium).

Transfer steaks to a cutting board and let rest for at least 5 minutes.

Slice steaks into ½ inch (1.25cm) strips.

Serve steak topped with relish.

Seared Rib-Eye Steak with Olive Tomato Relish
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