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Bloody Beast & Bits (Ribeye Steaks with Green Olive-White Wine Pan Sauce)

Bloody Beast & Bits (Ribeye Steaks with Green Olive-White Wine Pan Sauce)

Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT35M
    25 Minutes
  • Yield:
    2-4 Servings
A simple elegant meal with a frightfully delicious name, perfect for your Halloween night.
Ingredients
  • 2 (16 ounces) boneless ribeye steaks, about 1 inch thick, trimmed and patted dry
  • Kosher salt and ground black pepper
  • 1 tablespoon 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
  • ½ cup dry white wine
  • 1 tablespoon olive brine
  • 1 tablespoon sherry vinegar
  • 2 (453.59g) boneless ribeye steaks, about 1 inch thick, trimmed and patted dry
  • Kosher salt and ground black pepper
  • 12.78g neutral oil
  • 38.34g salted butter, cut into 1-tablespoon pieces, divided
  • 1 medium garlic clove, smashed and peeled
  • 118.29ml pimento-stuffed green olives, finely chopped
  • 118.29ml dry white wine
  • 12.78g olive brine
  • 12.78g sherry vinegar

A simple elegant meal with a frightfully delicious name, perfect for your Halloween night.

Preparation
STEP 1

Season the steaks on both sides with salt and pepper.

STEP 2

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steaks, reduce heat to medium and cook until well browned on the bottoms, 5 to 7 minutes.

STEP 3

Flip steaks and cook for another 3 minutes, then add 1 tablespoon of butter and the garlic clove. Swirl the pan to distribute the butter and continue to cook until the second sides of the steaks are well browned, about 3 to 4 minutes.

STEP 4

Transfer steaks to a serving platter, tent with foil and let rest for 10 minutes.

STEP 5

While the steaks rest, remove and discard the garlic and return the pan to medium-high heat. Add the olives and cook, stirring, until fragrant, 30 to 60 seconds.

STEP 6

Add the wine, bring to a simmer and cook, scraping up any browned bits, until the liquid has almost evaporated, about 3 minutes.

STEP 7

Remove pan from the heat, stir in the olive brine, vinegar and remaining 2 tablespoons butter. Mix until melted. Slice steaks against the grain and serve with pan sauce.

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