Ingredients
4 9- to 10-oz. boneless beef strip steaks, about 1 inch thick, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
1/4 cup drained pimiento-stuffed Spanish olives (martini olives), plus 4 olives, sliced, for garnish
2 Tbs. gin or vodka
1 Tbs. dry vermouth
2 tsp. Dijon mustard
2 oz. (4 Tbs.) unsalted butter, softened
Preparation
Generously season both sides of the steaks with salt and pepper. Heat the oil in a 14-inch skillet over medium-high heat until shimmering hot (if you don’t have a 14-inch skillet, divide the oil between two 10-inch skillets). Add the steaks and cook to your desired doneness, about 4 minutes per side for medium rare (130°F to 135°F).
Meanwhile, in a food processor, combine the 1/4 cup olives, gin or vodka, vermouth, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper and pulse to coarsely chop. Add the butter and pulse to combine, scraping down the bowl as necessary.
Transfer the steaks to a platter or plates and divide the martini butter evenly among the steaks, letting it melt a bit.
Garnish with the sliced olives and serve.
