Bloody Beast & Bits (Ribeye Steaks with Green Olive-White Wine Pan Sauce)
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT35M25 Minutes
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Yield:2-4 Servings
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.