Ribeye Steaks with Green Olive-White Wine Pan Sauce

• 份量: 6 servings
• 总时间: 35 minutes

配料

2 1-pound boneless ribeye steaks, each about 1 inch thick, trimmed and patted dry

Kosher salt and ground black pepper

1 tablespoon grapeseed or other neutral oil

3 tablespoons salted butter, cut into 1-tablespoon pieces, divided

1 medium garlic clove, smashed and peeled

½ cup pimento-stuffed green olives, finely chopped, plus 1 tablespoon olive brine

½ cup dry white wine

1 tablespoon sherry vinegar

步骤

Season the steaks on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until barely smoking.Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes. Flip and cook for 3 minutes, then add 1 tablespoon of butter and the garlic. Swirl the pan to distribute the butter and continue to cook until the second sides of the steaks are well browned, another 3 to 4 minutes. Transfer to a serving platter, tent with foil and let rest for 10 minutes.

While the steaks rest, remove and discard the garlic, then set the pan over medium-high. Add the olives and cook, stirring, until fragrant, 30 to 60 seconds. Add the wine, bring to a simmer and cook, scraping up any browned bits, until the liquid has almost evaporated, about 3 minutes. Remove from the heat, stir in the olive brine, vinegar and remaining 2 tablespoons butter, then stir until melted. Remove from the heat, then taste and season with salt and pepper. Cover and set aside.

After the steaks have rested, cut them on the diagonal into ¼- to ½-inch-thick slices. Transfer to a platter, pour over any accumulated juices and spoon on the sauce.