Ribeye Steaks with Green Olive and White Wine Sauce

2 to 4 servings

Ingredients

2 boneless ribeye steaks (450 g / 1 lb each), about 2.5 cm (1 in) thick, trimmed
Salt and pepper to taste
1 tbsp (15 ml) avocado oil or other neutral oil
3 tbsp (45 ml) salted butter
1 garlic clove, minced
1/2 cup (125 ml) green olives stuffed with pimento, finely chopped
1/2 cup (125 ml) dry white wine
1 tbsp (15 ml) brine from the olive jar
1 tbsp (15 ml) sherry vinegar

Pat steaks dry with paper towels and season both sides with salt and pepper.
In a large skillet, heat oil over medium-high heat until it just begins to smoke. Add the steaks and reduce heat to medium. Cook 5–7 minutes until well browned underneath.
Flip the steaks and cook another 3 minutes.
Add 1 tbsp of butter and garlic to the pan. Swirl to coat and cook 4–5 minutes more until the second side is browned.
Transfer steaks to a cutting board, loosely cover with foil, and rest for 10 minutes.
Meanwhile, reheat the same pan over medium-high heat. Add olives and cook 1 minute, stirring.
Deglaze with white wine, scraping the bottom with a wooden spoon. Simmer for about 3 minutes until mostly evaporated.
Turn off the heat but keep the pan on the burner. Add olive brine, vinegar, and remaining butter. Stir until butter is melted. Season to taste and cover.
Slice steaks diagonally into 1/4 to 1/2 in (0.5 to 1 cm) thick slices.
Transfer to a serving dish, pour any juices from the cutting board over the slices, and spoon the olive-wine sauce on top.