2 (8 to 12 ounce) strip steaks
Salt and freshly ground black pepper
1/2 cup pitted black Kalamata olives, chopped
1 tablespoon olive oil
1 tablespoon butter or olive oil
2 cloves garlic, pressed flat with the side of a knife

Cut the strip steaks in half across the midsection to make 4 steaks.
Season the steaks on both sides with salt and pepper.

Heat oil and butter in a wide skillet over medium high heat. When the
fat is hot, add garlic, and cook a few seconds until it is aromatic.
Add the steaks and cook until well-browned, about 3 minutes on each
side (remove garlic when it gets brown).

Reduce heat to moderate, and cook about 7 minutes more, or until done
to desired tastes. Remove to serving plates.

Add the olives to the skillet, and stir to heat through. Add a little
water, beef broth or red wine to the skillet and scrape out bits that
are sticking, then pour this pan sauce over the steak.

Serve with steamed or sauteed asparagus orecchiette (ear-shaped pasta)
or small shell pasta coated with gorgonzola or blue cheese.

Serves 4.

B-man :wink:

Now this sounds good! Light sauce not a heavy gravy.

Strip steak should be able to stand on it’s own with the right touches.

Where I was taught this is called deglazing the pan and served as Au Jus…

You miss my point!

A good Strip Steak should stand on it’s own merits, not some sauce or gravy.

Why pay the high price of stip steak if you are going to cover it up with a heavy sauce… but then again if it is over cooked ( beyond medium rare ) it may need the help of some heavy gelatinious liquid. Don’t get me wrong I love gravy with the right meats, and most definately on potaoes!

Hi b-man,

The steaks are very good we love strips ourselves. Been looking for a yummy recipe instead of the same old same old. Let me say again these are fantastic we just had them for our company.

My husbnad id a retires Marine

Simpi Fi