Pan-Grilled Steak with Olive Sauce

Directions

Remove steaks from refrigerator and rub with olive oil and season on both sides with salt and pepper, then let come to room temperature. While steak is coming to room temperature, put garlic, salt, dijon mustard, lemon juice, black olives, green olives, Kalamata olives, and half of olive oil in food processor or mini-chopper. Pulse until olives are coarsely chopped, then blend at full speed for a few seconds to combine all ingredients. Remove from processor and stir in olive oil. Put cast iron grill pan on top of stove, turn on burner to medium, and heat pan for about 5 minutes before putting meat in pan. Lay steaks at a diagonal and cook until grill marks are showing, about 3 minutes. Rotate and cook about 3 minutes more on first side, then turn and cook 3-5 minutes more on second side, depending on how done you like it. I cooked my one-inch thick steaks exactly 10 minutes and they were perfectly medium-rare. If you have a meat thermometer, this is a good time to use it. For medium-rare, the temperature should be 130F. Remove steak from pan and let rest about 5 minutes, then serve with olive sauce spooned over the top.