Back to the Classics: Steakhouse Edition: Steak with Martini Butter

Husband isn't a fan of olive so I ended up making this dish for a work lunch (fancy, huh?).

Here is how the olivey goodness was made:

New York Steaks with Martini Butter

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

Directions

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.

Butter, olives, and vodka? IN

Surprisingly, this was stupid yummy. I am very impressed with how well the vermouth translated into a sauce for this dish. I think that I will start calling this dish "Dirty Martini Steak" as that is what it tasted like. I can imagine that this wouldn't be a hit with everyone (ie my Husband), but if you like briney olives and butter meat, try this bad boy out.