Bloody Beast & Bits (Ribeye Steaks with Green Olive-White Wine Pan Sauce) | Town & Country Markets

Ingredients

• 2 (16 ounces) boneless ribeye steaks, about 1 inch thick, trimmed and patted dry
• Kosher salt and ground black pepper
• 1 tablespoon neutral oil
• 3 tablespoons salted butter, cut into 1-tablespoon pieces, divided
• 1 medium garlic clove, smashed and peeled
• 1/2 cup pimento-stuffed green olives, finely chopped
• 1/2 cup dry white wine
• 1 tablespoon olive brine
• 1 tablespoon sherry vinegar