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Pan-Grilled New York Strip with Green Olives & Almond Tapenade


  • 2 2-inch-thick New York strip steaks
  • O&CO. Fleur de Sel
  • Black Pepper
  • 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


  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.