Bloody Mary Steaks with Green Olive Butter

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 (6 ounce) boneless beef sirloin steaks, room temperature
• 2 tablespoons olive oil
• 4 teaspoons cracked black pepper
• 2 teaspoons celery seed
• 1 1/2 cups extra spicy Bloody Mary mix
• 1 tablespoon orange juice concentrate
• 2 fluid ounces vodka
• 16 pitted green olives
• 3 tablespoons cold unsalted butter
• 2 teaspoons chopped garlic

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the pitted green olives. Soften the cold butter by beating it in a bowl, then mix in the chopped olives and chopped garlic. Spoon onto plastic wrap, roll into a log, and chill for at least 10 minutes.

2. Pat the room-temperature sirloin steaks dry. Rub both sides with olive oil, cracked black pepper, and celery seed.

3. Heat a large heavy skillet over medium-high heat for 3 minutes. Cook the steaks 3 to 4 minutes per side until well browned, then cook until the thickest part reaches at least 145°F (63°C). Transfer to a plate and rest for 3 minutes.

4. Pour off excess fat from the skillet and reduce heat to medium. Add the Bloody Mary mix, orange juice concentrate, and vodka. Simmer 3 minutes, scraping up the browned bits, until slightly reduced.

5. Slice the olive butter into rounds. Spoon the pan sauce over the steaks, top each with a butter round, and serve.