Grilled Rib-Eyes with Tomatoes and Kalamatas


I have a tendency to skip the sections in food magazines like “Quick Kitchen” in Gourmet, or “Too Busy to Cook” in Bon Appetit.  I look at the photos, am sometimes mildly curious, then realize there’s nothing to do.  What is that?  Do I long for the torture that inventive recipes sometimes entail?

Who knows, but recently a photo of steak simply displayed on a plate caught my eye.  Steak with Olives somehow got past my filter, bothering me each time I thumbed through the April issue of Gourmet until I finally gave in, realizing it was an easy way to make my husband’s suggestion for a sunny weekend “Summer’s Here” celebratory dinner come to fruition.

With Bellinis.

He said he was in the mood for a fruity drink, and this is a person who doesn’t normally drink.  His comment of, “You know, margaritas…” was heard, but I’d seen something about Bellinis somewhere and had white peaches on the brain.

And I’d seen the Steak with Olives for days and days, okay, months…scoffing at me from the magazine pages, challenging me each time I searched for something more interesting.  I was winning until I found the rib eyes on sale at my grocery store.  Nothing stimulates my brain like steak, a sale, and gorgeous weather.

Well, it sounds good anyway, right?

Suffice it to say I’ll look more closely at those “quickie” recipes from now on.  They’re a great springboard for other things…like the other recipe I saw for Roasted Potatoes and Asparagus with Parmesan.

Dinner time.

Grilled Rib Eyes with Tomato & Kalamatas


4 bone-in rib eye steaks
4 garlic cloves, sliced
olive oil
1/2 c. pitted kalamatas, cut in half
1/2 c. flat parsley
2 T. fresh oregano
1 c. grape tomatoes, cut in half
1 green onions, chopped
sprinkle of red pepper flakes
salt & pepper to taste

Salt & pepper the rib eyes on both sides and cover them, keeping them at room temp for 15 minutes before grilling.  Heat the grill for about 5 minutes just to get it hot.

If you’re making the potatoes and asparagus, they’ll need to go on the grill first because they take about 20 minutes to prepare.  While they are grilling, make the tomato & kalamata “sauce.”

Make the side dish.

Potatoes and Asparagus with Parmesan


1/2 bunch thin asparagus, with woody ends trimmed
1-1/2 lb. red-skinned potatoes, cut into eighths
olive oil
1/3 c. freshly grated Parmesan
salt & pepper to taste


  1. Leave the peelings on the potatoes and trim any dark spots.
  2. Combine potatoes and asparagus in a dish and toss with olive oil, salt and pepper.  (I pass the olive oil over the veggies a couple of times, nothing great.)
  3. Using a basket or a tray for your grill, spread the veggies out, turning frequently until browned, about 20 minutes.  The asparagus will cook more quickly, so you have to watch it and move it away from the flame on your grill.
  4. When all is nicely browned and cooked through, put in a serving bowl and toss with the parmesan.
  5. Taste before serving and correct seasoning.

While the potatoes and asparagus are on the grill…Make the tomato and kalamata “sauce.”

  1. Using a nice skillet (old cast iron…) over medium heat, warm the olive oil and briefly saute the garlic slices.  Add the red pepper flakes and stir.
  2. Immediately add the kalamatas, stirring until warmed through, about 1-2 minutes.
  3. Next, add the tomatoes, doing same, making sure they don’t get too soft.
  4. Add the parsley and oregano, tossing with the other ingredients.  Salt and pepper.

Put the rib eyes on.  I’d tell you how long to leave them on, but you probably have your own ideas.  We like ours medium to medium rare, which means that on each side they need to grill about 4 minutes, maybe 5.  I like to do the hand poke method to test for doneness.  Make a fist and hold your fist lightly.  In other words, don’t clench it.  Now, poke the skin between your thumb and your first knuckle.  It will be a bit soft, but not too soft.  That is what the meat should feel like on your grill if you want it cooked “medium.”  Less is more rare, more is well done.

If you’re not as prepared, you can let the meat sit briefly, covered with foil and then make the tomato kalamata sauce.

To serve, spoon some of the tomato kalamata mixute over each steak, and add some of the potatoes and asparagus alongside.

Lip-smacking delicious.  Seriously.

Notes: The quick recipe excluded tomatoes, onions and oregano.  Huh?  I love olives, but come on.  Give me some substance here.  The flavor with the grilled steak on my version is excellent.  Cut down on the amount of steak and it’s a nice dinner.  No need to have a whole steak.

I’m still out on what the butcher labeled these steaks.  The bone looked mysteriously like that of a T-bone, but what do I know?  I’m too lazy to look it up right now.

Make sure your potatoes aren’t too big and that you leave the skins on.  That’s where all the vitamins are, right? And wonder of all wonders, I didn’t choose to parboil the veggies like I normally do.  I don’t like dried out grilled veggies that taste like a grill, and parboiling with a final grilling usually works wonders, but I thought, what the heck?  And thanks to the grill master, it worked.  Very nice flavor!


And the Bellinis?  Well, the peach puree I made just didn’t sit right with the bubbly I purchased.  Too dry?  Probably.  I’m not one for cloyingly sweet drinks.  Good thought with some research, but I’ll have to do more.  And my hunkster will have to wait for a better “fruity” drink.

I know.  Strawberry margaritas are a no brainer.



15 thoughts on “Grilled Rib-Eyes with Tomatoes and Kalamatas

  1. I can see why that recipe got into your head… it’s so appealing… the salty olives on a perfectly cooked steak…? Oh yes!

  2. Grilled potatoes are one of my favorite side dishes. So easy to make and so delicious. Your photography is beautiful.

  3. What an amazing mean! From the drinks to the veggies and the beautiful steak! Just awesome! You’ve got my mouth watering!

  4. It looks like a lot of us were on the same wavelength yesterday! Your whole meal looks amazing, especially those steaks! A bone-in ribeye is my absolute favorite cut. The bone gives it a lot more flavor and they are great for gnawing on! 😉

  5. Noble Pig, that’s what we were thinking while we were chewing. Thanks!
    Hi Ann — The olives were excellent with it. I love kalamatas…
    Hey Anthony — I’ll have to drop by and see those tomatoes. But what about a stir-fry with your bok choy? Mmmm….;)
    Hi Fearless — you are so right. I’m glad I added them.
    EAT – those are our favorite potatoes. Soooooo easy!
    Hi Joy! Thanks. The nice thing is that it didn’t take a lot of time for a change.
    Hey Susan, it’s steak weather, right? Slurp!
    Hi Jude, and I completely agree. We’ve been having quite a bit of asparagus lately! So much you can do with it, right?

  6. I think for me Kelly, I want some raves and it doesn’t feel right if it was just easy ;)) now what does that say about us.
    I’m sold on this with the asparagus and potatoes. The rib eye is totally gorgeous but I like best to share it with my husband: I get two bites, he gets the rest. If only I could do dessert that way.
    Great photos.

  7. What a perfect meal for this fab weather that we’ve been having. We’ve been enjoying some outdoor eating, that’s for sure!
    These look like amazing steaks. I’m still eating tomatoes from my fridge regardless of the ‘warnings!’

  8. I do the hand poke method of determining doneness as well… Thank goodness the recipes calls for cherry tomatoes….they aren’t on the dangerous list.

Comments are closed.