New York Steaks With Martini Butter

• 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

1. 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 (130u0b0F to 135u0b0F).
2. 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.
3. Transfer the steaks to a platter or plates and divide the martini butter evenly among the steaks, letting it melt a bit.
4. Garnish with the sliced olives and serve.

boneless beef, kosher salt, extravirgin olive oil, spanish olives, vodka, mustard, unsalted butter

Taken from www.epicurious.com/recipes/member/views/new-york-steaks-with-martini-butter-51792251 (may not work)