This recipe offers a simple technique for both a perfectly cooked rib eye and a flavorful compound butter packed with pungent anchovies, piquant Dijon mustard and salty capers that packs a briny punch when melted onto the juicy grilled steaks. Look for small and nutty picholine olives, sweet and buttery Castelvetrano olives or large and tart Cerignola olives in the olive bar or at specialty grocery stores. For a classic bistro-inspired meal, serve the steak alongside a pile of french fries and a mesclun salad. You can keep the butter in the freezer for up to three months to quickly upgrade grilled steaks, pork chops, or fish fillets. 

July 2022


Credit: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Recipe Summary

20 mins
35 mins
2 to 4 servings


Ingredient Checklist


Instructions Checklist
  • Pulse olives, parsley, capers, mustard, anchovies, and garlic in a food processor until a coarse paste forms, 7 to 9 pulses. Transfer mixture to a medium bowl. Add butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper; stir together using a fork or spatula until well combined. Set aside at room temperature until ready to use.

  • Preheat grill to medium-high (400°F to 450°F). Brush steaks evenly with oil; sprinkle evenly with remaining 2 teaspoons salt and remaining 1 teaspoon pepper. Place steaks on oiled grates; grill, uncovered, until steaks are well seared and lightly charred and a thermometer inserted in thickest portion of meat registers 130°F (for medium-rare), 4 to 5 minutes per side. Transfer steaks to a carving board, and generously spread each with 2 tablespoons tapenade butter. Reserve remaining 3/4 cup tapenade butter for another use. Let steaks rest 5 minutes. (Butter will melt and coat steaks.) Cut steaks against the grain into 1/2-inch-thick slices, and serve.

Suggested Pairing

Earthy, spicy Rhône red: Château de Rouanne Vinsobres