Preparation

• 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 (130°F to 135°F).

• 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.

• Transfer the steaks to a platter or plates and divide the martini butter evenly among the steaks, letting it melt a bit.
• Garnish with the sliced olives and serve.

Serve these steaks withfrench friesand steamed broccoli or aCaesar Salad.

Compound butters can be flavored any number of ways. Try mixing softened butter with rosemary or thyme, shallots, or even cheese, like crumbled Roquefort.