Ribeye Steaks With Fresh Tomato Tapenade

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Beef Board Recipes


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2 beef ribeye steaks, cut 1-inch thick (about 12 ounces each)

2 teaspoons course ground black pepper

1 teaspoon salt

1 cup cherry or grape tomatoes, cut in half

1 can (2-1/4 ounces) sliced ripe olives, drained

1/4 cup chopped fresh basil

3 tablespoons shredded Parmesan cheese

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