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Ribeye Steaks with Green Olive-White Wine Pan Sauce
This is a riff on a dish from the new edition of “Spain: The Cookbook” written by Simone Ortega and first published in Spain in 1972. The 1,080-recipe tome has since become a bible of Spanish home cooking. We use pimento-stuffed green olives to add pops of bright color and flavor to the white wine pan sauce. Serve with warm, crusty bread to soak up any sauce left on the plate.
4-6
Servings
Tip
Don’t slice the steaks until they have rested for 10 minutes. Resting not only permits the meat to finish cooking with residual heat, it gives the muscle fibers a chance to relax, thereby allowing the juices forced to the surface during cooking to redistribute throughout meat. This results in less moisture loss during slicing.
35 minutes
Ingredients
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2
1-pound boneless ribeye steaks, each about 1 inch thick, trimmed and patted dry
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Kosher salt and ground black pepper
Directions
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01Season 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.
Simple and delicious!