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Rib Eye Steak with Black Pepper Mission Figs, Roasted Garlic, and Thyme: Main Image

Quick Facts

Nutrition Facts

Calories 303
  Calories from Fat 205 (68%)
(35%)Total Fat 23g
(36%)Saturated Fat 7g
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
(17%)Cholesterol 51mg
(10%)Sodium 239mg
(11%)Potassium 377mg
Total Carbohydrate 11g
(7%)Dietary Fiber 2g
Sugars 6g
Sugar Alcohols 0g
(29%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Rib Eye Steak with Black Pepper Mission Figs, Roasted Garlic, and Thyme


  • 8 dried California Mission figs

  • 1 bulb garlic

  • 3 Tbs olive oil, divided

  • 1/2 tsp coarse salt

  • 1 tsp coarsely ground black pepper

  • 1 lemon

  • 1 16 oz thick-cut rib eye steak

  • Salt and freshly ground black pepper, to taste

  • 1 bunch fresh thyme sprigs

A meal fit for a sophisticated cowboy. Flavorful and tender rib eye steak is seasoned and seared over a hot charcoal fire.


  • Preheat oven to 350°F. Remove and discard stems from figs, and cut in half, lengthwise; place in large oven proof pan; set aside.
  • Separate garlic into individual unpeeled cloves, and add to pan along with figs, olive oil, salt, and pepper; toss to coat well.
  • Roast at 350°F for about 20 minutes or until garlic cloves are soft and fully cooked. Set aside.
  • Rub steak liberally on all sides with olive oil, salt, and pepper.
  • Prepare a hot charcoal fire and, over hottest part of fire, sear steak on both sides. Then, move steak to a cooler area and finish grilling, slowly, for about 5 minutes on each side for medium rare (145°F internal temperature at thickest part) or 10 minutes on each side for medium (160°F). Remove from grill and allow to rest for 10 to 15 minutes before slicing.
  • To serve, heat 2 tablespoons extra virgin olive oil in a skillet over medium high heat.
  • Add roasted fig and garlic mixture and carefully shake the skillet. Add thyme sprigs and toss or stir until thyme is fragrant, about 30 seconds. Remove from heat; squeeze juice from lemon over all.
  • Cut steak into thick slices and fan onto serving platter. Spoon fig mixture, along with thyme sprigs and pan juices over steak; drizzle with a little extra virgin olive oil and squeeze lemon juice over all. Serve at once.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.