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Pan-Grilled Steak with Olive Sauce is a delightful and simple dish to prepare, making it an ideal choice for a special dinner. You’ll enjoy this delicious low-carb steak dinner cooked in a cast-iron grill pan.
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Even with the rising cost of beef, many people still enjoy a juicy steak like this Pan-Grilled Steak with Olive Sauce for a special meal. With a special dinner holiday coming up, this tasty steak recipe is featured as a Friday Favorites pick for the week!
This dish is perfect for Valentine’s Day or any occasion where you want to celebrate with a steak dinner. Whether cooked indoors on a stovetop grill pan or outdoors on a grill, this pan-grilled steak is a delicious choice for any time of the year.
For this recipe, I used two large New York steaks cut in half to make four 6-ounce servings, making it both affordable and enjoyable. If you’re a steak lover, the delightful flavors of this dish are sure to entice you.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for the complete printable recipe. Or use the JUMP TO RECIPE link at the top of the page for direct access to the recipe.)
What kind of olives can you use for the olive sauce?
This recipe uses three types of olives to create the delicious olive sauce. Feel free to use the olives your family enjoys if the specified varieties are not preferred.
What kind of grill pan did I use for the pan-grilled steak?
The steak in these photos was cooked on a cast-iron Stovetop Grill Pan. While cast iron is recommended, there are other suitable options available as well.
How can you tell when steak is done to your liking?
Using an Instant Read Meat Thermometer is the best method for determining the doneness of the steak. A temperature chart is provided to help you achieve your desired level of doneness.
Want more ideas for grilled steak?
Explore a collection of Amazing Keto Steak Recipes for additional delicious options for cooking steak on a grill pan or outdoor grill.
How to Make Pan-Grilled Steak with Olive Sauce:
(This is only a summary of the steps for the recipe; please scroll down for the complete printable recipe. Or use the JUMP TO RECIPE link at the top of the page for direct access to the recipe.)
- This recipe calls for canned black olives, green olives, and Kalamata olives for the olive sauce, but you can use your preferred olives.
- Combine sauce ingredients and half of the olive oil in a food processor.
- Pulse until olives are coarsely chopped, then blend at full speed for a few seconds.
- Transfer the mixture from the processor and stir in the remaining olive oil.
- Trim the steak fat to your preference. I halved two large New York Steaks.
- Rub both sides of the steak with olive oil, salt, pepper, and your choice of steak rub.
- Preheat a cast iron grill pan on the stovetop over medium heat for a few minutes. (The pan is ready when it starts to slightly smoke.)
- Place the steaks diagonally in the pan and cook until grill marks appear, about 3 minutes.
- Rotate and cook for an additional 3 minutes on the first side, or until grill marks are visible.
- Turn and cook for 3-5 minutes on the second side, depending on your desired doneness.
- I cooked my one-inch thick steaks for exactly 10 minutes, resulting in a perfect medium-rare.
- Consider using an Instant Read Meat Thermometer at this point.
- The steak can also be cooked on an outdoor grill if preferred.
- Allow the steak to rest for about 5 minutes before serving with the olive sauce drizzled on top.
Make it a Low-Carb Meal:
For a low-carb meal, pair this pan-grilled steak with options like Twice-Baked Cauliflower, Loaded Cauliflower Mock Potato Salad, or Roasted Asparagus and Mushrooms with Everything Bagel Seasoning.
More Fun Recipes with Olives:
Ingredients
Ingredients
- 4 lean, tender steaks, about 6 oz. each (see notes)
- 2 tsp. olive oil, to rub steak
- 1 tsp. Steak Rub (see notes)
- salt and fresh ground pepper to rub steak
Olive Sauce Ingredients
- 1/2 tsp. garlic puree (ground garlic, or use finely-minced fresh garlic)
- pinch salt
- 2 tsp. Dijon mustard
- 2 1/2 T fresh lemon juice
- one 6 oz. can good-quality pitted black olives (slightly over 1 cup of olives)
- 1/2 cup pitted green olives (without pimento preferred)
- 1/4 cup pitted Kalamata olives
- 4 T olive oil
Instructions
- Remove steaks from refrigerator and let come to room temperature.
- This recipe uses canned black olives, green olives, and Kalamata olives for the olive sauce, but feel free to substitute any olives you prefer.
- Put garlic, salt, dijon mustard, lemon juice,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 put in large glass measuring cup or a bowl, stir in the rest of the olive oil.
- Trim fat from the steak (as much as you prefer). I cut two very large New York Steaks in half to make four 6 oz. servings.
- Rub steak on both sides with olive oil, salt, pepper, and steak rub.
- Put cast iron grill pan on top of stove, turn on burner to medium, and heat pan for a few minutes before putting meat in pan. (If the pan starts to slightly smoke, it’s hot enough!)
- 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, or until you see nice grill marks when you lift up the corner.
- 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 an Instant Read Meat Thermometer (affiliate link), this is a good time to use it. For medium-rare, the temperature should be 130F; here’s a chart for other levels of doneness and corresponding temperatures.
- Of course, the steak could also be cooked on any type of outdoor grill.
- Remove steak from pan and let rest about 5 minutes, then serve with olive sauce spooned over the top.
Notes
I used two large thick New York steaks that I cut in half to make four 6 oz. servings. Use a tender cut like top loin, top sirloin or New York steak for this recipe. Use Szeged Steak Rub, Kalyn’s Montreal Steak Seasoning, or steak rub of your choice to rub the steak.
This recipes makes a little over one cup of olive sauce, which will keep in the refrigerator for several weeks. The sauce would be good on tomatoes, chicken breasts, or fish, or as a spread on sandwiches.
This Recipe from Food to Live By with slight adaptations by Kalyn.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 386Total Fat 36gSaturated Fat 7.5gTrans Fat 0gUnsaturated Fat 27gCholesterol 35mgSodium 934mgCarbohydrates 5.1g