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Rib-Eye Steak with Black Olive Vinaigrette Recipe

Rib-Eye Steak with Black Olive Vinaigrette

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Average Rating:

Total Reviews: 40

Showing 1-10 of 40

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  • on March 07, 2013

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    RAVE REVIEWS FROM MY FAMILY!!

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  • on November 21, 2012

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    Easy breezy recipe filled with flavor.

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  • on November 17, 2012

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    I thought this was absolutely wonderful, though I think from here on out I will not ask my butcher to cut the ribeye to be two inches thick, as I like the ribeye to be cooked just a little bit more through. The vinaigrette was absolutely wonderful and I am not an olive-eater. Thank you for this recipe!!

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  • on April 28, 2012

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    OMG I just did this recipe with the baked orzo and fontina cheese. Just amazing! There really is no other word. Both of these recipes are keepers for sure. Thank you

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  • on February 22, 2012

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    This vinaigrette was DELISH! Will absolutely make again. Used basil instead of parsley, next time I will try with parsley.

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  • on January 13, 2012

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    The black olive vinaigrette is very good. Next time I make this I will use kalamata olives, because the vinaigrette didn't taste full-bodied and salty enough for my taste. But regular black olives works just as well.

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  • on December 29, 2011

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    WOW!!!! Had this with our boys over Christmas. We had 7-16oz Rib Eye's. Doubled the recipe. Great call on reducing the oil. This was, hands down the best flavoring for steaks i have ever had. You should have seen the boys, they inhaled it. Thanks Giada!

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  • on September 26, 2011

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    I used flank steak instead of Ribeye's. Which was just perfect.
    The Black olive vinagrette is the best ever and so easy to make. Everyone loved it.

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  • on August 17, 2011

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    Loved the black olive vinagrette

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  • on May 07, 2011

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    like all of giadas recipes 5 stars

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