Ribeye Steaks with Green Olive—White Wine Pan Sauce

From Milk Street Tuesday Nights Mediterranean. A delicious ribeye steak recipe featuring a vibrant green olive and white wine pan sauce. Serve with warm, crusty bread to soak up the flavors.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

Step 3

Add the steaks, reduce to medium and cook until well browned on the bottoms, 5 to 7 minutes.

Step 4

Flip and cook for 3 minutes, then add 1 tablespoon of butter and the garlic.

Step 5

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.

Step 6

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

Step 7

While the steaks rest, remove and discard the garlic, then set the pan over medium-high.

Step 8

Add the olives and cook, stirring, until fragrant, 30 to 60 seconds.

Step 9

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

Step 10

Off heat, stir in the olive brine and vinegar, followed by the remaining 2 tablespoons butter, then stir until melted.

Step 11

Remove from the heat, then taste and season with salt and pepper.

Step 12

After the steaks have rested, cut them on the diagonal into ¼- to ½-inch-thick slices.

Step 13

Transfer to a platter, pour over any accumulated juices, and spoon on the sauce.