Ribeye Steaks with Green Olive-White Wine Pan Sauce

4-6 Servings

35 minutes

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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.




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


  • 2

    1-pound boneless ribeye steaks, each about 1 inch thick, trimmed and patted dry

  • Kosher salt and ground black pepper