Pan-Seared Spanish Steaks

• 2 bone-in rib-eye steaks (about 1 inch thick, 1 pound each), at room temperature
• Canola oil
• Kosher salt and cracked black pepper
• 2 shallots, thinly sliced
• 1 clove garlic, minced
• 1/2 cup low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons sherry vinegar
• 2 tablespoons unsalted butter
• 1/4 cup sliced Spanish olives (optional)
• 1 tablespoon chopped fresh chives

1. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes.
2. Meanwhile, thoroughly pat the steaks dry with paper towels.
3. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper.
4. Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks.
5. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets.
6. Without moving them, cook the steaks 3 minutes.
7. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium.
8. Transfer the steaks to a plate and cover loosely with foil.
9. Let rest at least 5 minutes before cutting into them.
10. Pour out the used oil from the skillet and add a glug of new oil.
11. Reduce the heat to medium.
12. Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes.
13. Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil.
14. Cook until reduced by half, 3 to 5 minutes.
15. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened.
16. Stir in the olives, if using.
17. Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.
18. Photograph by Anna Williams

canola oil, kosher salt, shallots, clove garlic, beef broth, worcestershire sauce, sherry vinegar, unsalted butter, spanish olives, fresh chives

Taken from www.foodnetwork.com/recipes/pan-seared-spanish-steaks.html (may not work)