Pan-Seared Steak with Tomato-Olive Ragout Recipe

This pan-seared steak recipe delivers a perfectly browned crust and tender interior, paired with a rich tomato-olive ragout. The combination of sweet cherry tomatoes, briny olives and green bell pepper creates a sauce that complements the beef beautifully.

Ready in about 30 minutes, this dish is ideal for a special weeknight dinner or an impressive meal for guests. Serve with your favorite side dishes like roasted potatoes or a crisp green salad.

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Ingredients

2 steaks (such as sirloin or ribeye)View ingredient guideLike ingredientDislike ingredient

1 tablespoon olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 green bell pepper, dicedView ingredient guideLike ingredientDislike ingredient

1 cup cherry tomatoes, halvedView ingredient guideLike ingredientDislike ingredient

1/2 cup pitted olives (such as Kalamata or green), slicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/4 cup chicken or beef brothView ingredient guideLike ingredientDislike ingredient

1 tablespoon butterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the steaks and sear for 4-5 minutes per side for medium-rare or until desired doneness. Transfer to a plate and tent with foil to rest.
4. Reduce heat to medium. Add the diced green bell pepper to the skillet and cook for 2 minutes, stirring occasionally.
5. Add the cherry tomatoes, olives and garlic. Cook for 2-3 minutes until tomatoes begin to soften.
6. Pour in the broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
7. Stir in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.
8. Slice the rested steaks against the grain and serve with the tomato-olive ragout spooned over the top.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender cut like ribeye, sirloin or filet mignon works well. Adjust cooking time based on thickness.

What can I serve with this steak?

Mashed potatoes, roasted vegetables or a simple arugula salad are great options.

Can I make the ragout ahead of time?

Yes, you can prepare the ragout up to a day in advance and reheat it gently before serving.