Ingredients

• 2 2-inch-thick New York strip steaks
• O&CO. Fleur de Sel
• O&CO. Black Pepper from Madagascar
• 2 tbsp. chopped fresh rosemary
• 5 tbsp. O&CO. grassy olive oil
• 1 jar O&CO. Green Olives & Almond Tapenade
• 1/2 cup slivered almonds, toasted

Directions

1. Season steaks generously with fleur de sel and pepper. Then, coat steaks with rosemary, pressing to adhere.
2. Heat 2 heavy medium skillets (preferably cast-iron) over high heat for 5 minutes. Place 1 steak in each pan and sear steaks for 3 minutes; turn over and sear second side for an additional 3 minutes. Reduce heat to medium-high.
3. Continue to cook, turning every 3 minutes, until steaks are cooked to desired doneness, about 12 minutes longer for medium-rare (thermometer inserted into center will register 130°F). Transfer steaks to platter; let stand 10 minutes.
4. Slice steaks thinly. Garnish with tapenade and toasted almonds.