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Rib-eyes With Tomato Tapenade

Want a perfectly cooked steak? Buy a thermometer. Butchers and meat experts might quibble about which is the best cut of steak, but there's one thing they all agree on: There's nothing better than an instant-read thermometer for making sure that steak is perfectly cooked.

And the award for Best Steak goes to ... the rib-eye. Ask a butcher what his favorite cut of steak is, and he's likely to name the boneless rib-eye. In terms of juicy flavor and tenderness, the rib-eye has it all. Says Irion: “When they grade the beef carcass, it's the rib-eye they look at to determine the quality of the meat. You won't go wrong choosing a rib-eye.”

Rib-eyes With Tomato Tapenade

4 servings

• 2 beef rib-eye steaks, cut 1-inch thick (about 12 ounces each)
• 2 teaspoons coarsely ground pepper
• 1 teaspoon salt
  
  

TOMATO TAPENADE

• 1 cup cherry or grape tomatoes, cut in half
• 1 can (21/4 ounces) sliced ripe olives, drained
• 1/4 cup chopped fresh basil
• 3 tablespoons shredded parmesan cheese

Press pepper onto steaks. Place steaks on a grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium-rare to medium doneness, turning occasionally.

Meanwhile combine tapenade ingredients in a bowl. Season steaks with salt. Top each steak with tapenade.

Per serving: 231 calories, 10 g fat, 75 mg cholesterol, 846 mg sodium, 3.5 g carbohydrate, 1.3 g fiber, 30 g protein.

(From the National Cattlemen's Beef Association.)

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