Bloody Beast & Bits (Ribeye Steaks with Green Olive-White Wine Pan Sauce) | Town & Country Markets
A simple elegant meal with a frightfully delicious name, perfect for your Halloween night.
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Cooking tools:
- Cast iron skillet
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Tongs
- Spatula
- Wooden spoon
- Serving platter
- Aluminum foil
Ingredients
- 2 (16 ounces) boneless ribeye steaks, about 1 inch thick, trimmed and patted dry
- Kosher salt
- 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
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