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Kalyn's Kitchen

Pan-Grilled Steak with Olive Sauce

Pan-Grilled Steak with Olive Sauce is one reason I love my cast-iron grill pan, but no matter how you cook it you’ll love this tasty steak. And this is very low in carbs and suitable for Keto for those who care about that!

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Pan-Grilled Steak with Olive Sauce photo of cooked steak with salad on serving plate

Even in these days when beef is so much more expensive than it used to be, there are still lots of people who love a juicy steak for a special dinner! And when you cook steak indoors on a Stovetop Grill Pan (affiliate link), you can enjoy steak any time of year. Of course you can make this recipe on an outdoor grill as well, but I love my cast-iron grill pan when it’s not grilling weather!

For this recipe for Pan-Grilled Steak with Olive Sauce I used two large New York steaks that I cut in half to make four 6-ounce servings of steak, which makes this more affordable, and you can still enjoy plenty of tasty bites of grilled steak. This is a recipe I first made in the very early days of my blog, and I recently decided it really was past time to update the photos! Hope the new pictures will show off how tasty this is and entice you to try it if you’re a steak lover!


Pan-Grilled Steak with Olive Sauce process shots collage

How to Make Pan-Grilled Steak with Olive Sauce:

(Scroll down for complete recipe with nutritional information.)

  1. This recipe uses canned black olives, green olives, and Kalamata olives for the olive sauce, but feel free to substitute any olives you prefer.
  2. Put sauce ingredients and half of olive oil in food processor.
  3. Pulse until olives are coarsely chopped, then blend at full speed for a few seconds 
  4. Remove from processor and stir in olive oil.
  5. Trim fat as much as you prefer. I cut two very large New York Steaks in half.
  6. Rub steak on both sides with olive oil, salt, pepper, and Szeged Steak Rub (affiliate link), Kalyn’s Montreal Steak Seasoning, or steak rub of your choice.
  7. Put cast iron grill pan on top of stove, turn burner to medium, and heat pan for a few minutes. (If the pan starts to slightly smoke, it’s hot enough!)
  8. Lay steaks at a diagonal and cook until grill marks are showing, about 3 minutes.
  9. Rotate and cook about 3 minutes more on first side, or until you see nice grill marks when you lift the corner.
  10. Then turn and cook 3-5 minutes more on second side, depending on how done you like it.
  11. I cooked my one-inch thick steaks exactly 10 minutes and they were perfectly medium-rare.
  12. If you have an Instant Read Meat Thermometer (affiliate link), this is a good time to use it.  Here’s a chart for levels of doneness and corresponding temperatures.
  13. Of course, the steak could also be cooked on any type of outdoor grill.
  14. Let steak rest about 5 minutes, then serve with olive sauce spooned over the top.

Pan-Grilled Steak with Olive Sauce square photo of cooked steak

Make it a Meal:

For a low-carb meal, this would be great with something like Twice-Baked Cauliflower, Loaded Cauliflower Mock Potato Salad, or Roasted Asparagus and Mushrooms with Everything Bagel Seasoning.

More Fun Recipes with Olives:

Baked White Fish with Onions, Peppers, Olives, and Feta
Green Bean Salad with Hearts of Palm
Skillet Chicken with Roasted Lemons, Green Olives, and Capers
Tomato, Egg, and Olive Salad with Gorgonzola Vinaigrette

Pan-Grilled Steak with Olive Sauce photo of cooked steak with salad on serving plate

Pan-Grilled Steak with Olive Sauce

Yield 4 servings
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

This tasty recipe for Pan-Grilled Steak with Olive Sauce is a perfect way to cook steak when it's not grilling weather, or cook it on any type of outdoor grill!

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

  1. Remove steaks from refrigerator and let come to room temperature.
  2. This recipe uses canned black olives, green olives, and Kalamata olives for the olive sauce, but feel free to substitute any olives you prefer.
  3. Put garlic, salt, dijon mustard, lemon juice,olives, and half of olive oil in food processor or mini-chopper.
  4. Pulse until olives are coarsely chopped, then blend at full speed for a few seconds to combine all ingredients.
  5. Remove from processor and put in large glass measuring cup or a bowl, stir in the rest of the olive oil.
  6. 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.
  7. Rub steak on both sides with olive oil, salt, pepper, and steak rub.
  8. 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!)
  9. Lay steaks at a diagonal and cook until grill marks are showing, about 3 minutes.
  10. Rotate and cook about 3 minutes more on first side, or until you see nice grill marks when you lift up the corner.
  11. Then turn and cook 3-5 minutes more on second side, depending on how done you like it.
  12. I cooked my one-inch thick steaks exactly 10 minutes and they were perfectly medium-rare.
  13. 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.
  14. Of course, the steak could also be cooked on any type of outdoor grill.
  15. 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 (affiliate link), 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 (affiliate link) 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: 5.1gFiber: 2.7gSugar: .4gProtein: 12g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pan-Grilled Steak with Olive Sauce is a great dish for low-carb diet plans, and if you use approved lean steaks, this would be a good main course for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling or Beef Recipes for more tasty ideas like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2007 and finally (!) updated with better photos in September 2020.

Pan-Grilled Steak with Olive Sauce Pinterest image

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    22 Comments on “Pan-Grilled Steak with Olive Sauce”

  1. I think this sauce would be fantastic on chicken.

  2. Yum! Love olives, and sometimes eat steak. but more often chicken ( which I bet this would be great on) – this is a winner!