Grass-Fed Steaks With Kalamata-Olive

• 3 tablespoons fruity olive oil, divided
• 4 garlic cloves; 2 thinly sliced, 2 pressed
• 1/4 teaspoon dried crushed red pepper
• 1 bay leaf, preferably fresh, broken in half
• 1/3 cup finely chopped shallots
• 1/4 cup finely chopped fresh Italian parsley
• 2 tablespoons finely chopped pitted Kalamata olives
• 2 tablespoons red wine vinegar
• 1 to 2 tablespoons water
• 2 14-to 16-ounce 2-inch-thick grass-fed New York strip steaks
• 2 teaspoons paprika
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon cayenne pepper

1. Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add shallots and saute until just translucent, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Add 1 tablespoon water. Add more water by teaspoonfuls to thin as needed. Season
2. with salt and pepper. DO AHEAD:
3. Let stand at room temperature.
4. Rub steaks with 1 tablespoon oil and pressed garlic. Sprinkle both sides of each steak with 1/2 teaspoon paprika, 1/4 teaspoon coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.
5. Preheat oven to 400u0b0F. Brush heavy very large oven-proof skillet (preferably cast-iron) with oil. Heat over high heat until almost smoking. Add steaks. Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 110u0b0F to 115u0b0F for rare, about 10 minutes.
6. Let steaks rest 5 minutes. Thinly slice crosswise. Spoon
7. over.

olive oil, garlic, red pepper, bay leaf, shallots, fresh italian parsley, olives, red wine vinegar, water, paprika, coarse kosher salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/grass-fed-steaks-with-kalamata-olive-em-chimichurri-em-351270 (may not work)