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T-Bone Steaks with Olive and Herb Stuffed Tomatoes

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive: 5 minutes
Servings: 6


  • 6 Wholesome Farms Direct Source-Verified 12 oz. T-bone steaks
  • 1/4 cup extra-virgin olive oil, plus some for drizzling
  • 6 vine-ripe tomatoes, tops removed, seeds scooped out
  • Salt and pepper
  • 1/2 cup pitted good quality green or black olives, a couple of handfuls
  • 3 handfuls flat-leaf parsley tops
  • 5 to 6 stems fresh sage, stripped
  • 2 cups arugula, chopped
  • 1 cup shredded basil
  • 1/2 lemon, juiced


  1. Preheat oven to 375 degrees F.
  2. Preheat a large skillet over high heat.
  3. Brush the meat with extra-virgin olive oil, you'll need about 1/4 cup.
  4. Sear the steaks 2 minutes on each side, 3 at a time.
  5. Arrange steaks on baking sheet.
  6. Transfer seared steaks to the oven and roast 5 to 6 minutes for medium doneness. If you prefer medium- rare or medium-well, subtract or add 2 minutes respectively.
  7. Place tomatoes on a broiler pan and season with salt and pepper.
  8. Combine the olives, parsley, and sage in the food processor and pulse grind the mixture.
  9. Coat the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes.
  10. Coat the chopped arugula and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper.
  11. Remove steaks and let rest 5-10 minutes. Meanwhile, switch the broiler on and broil tomatoes a couple of minutes.
  12. Serve steaks with greens on top and broiled tomatoes alongside.

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