Spanish-style fried steak

Ingredients:

• 1/4 cup chopped olives (optional)
• Rapeseed oil
• Coarse salt and crushed black pepper
• 2 shallots, thinly sliced
• 1 crushed clove of garlic
• 1/2 cup lightly salted beef broth
• 2 tbsp. Worcestershire sauce
• 2 tbsp. sherry or wine vinegar
• 2 tbsp (30 g) unsalted butter
• 1 tbsp chopped green chives
• 2 bone-in ribeye steaks (beef loin on the bone) (each 2.5 cm thick and weighing 450 g) at room temperature

Preparation:

1. Heat a 12-inch cast-iron skillet over high heat for 3 minutes. Meanwhile, pat the steaks dry with paper towels. Lightly brush each side with canola oil and season generously with salt and pepper.
2. Add 1-2 tablespoons of canola oil to the pan (this will help the crust crisp up), then add the steaks. Don't pack them too close together; if there's not enough space between the steaks, use two pans.
   
   Cook the steaks for 3 minutes, without moving them. Using tongs, flip the steaks and cook for another 1 minute until rare (rare), 2 minutes until medium rare (bright pink juices), or 4 minutes until medium (medium rare with light pink juices). A more detailed description of steak doneness levels is provided in the article. How to cook steak.
   
   Place the steaks on a plate and cover loosely with foil. Let the meat rest for at least 5 minutes before cutting.
3. Drain the oil from the pan and add a little fresh oil. Reduce the heat to medium. Add the shallots and garlic and cook for 3-5 minutes, until the vegetables are lightly golden.
   
   Pour in beef broth, Worcestershire sauce and wine vinegar and bring the mixture to a boil.
   
   Cook for 3-5 minutes, until the mixture has reduced by half. Turn off the heat, add the butter, and leave the pan on the stove until the butter melts and the sauce thickens. Add olives if desired.
4. Place the steaks on plates, pour the sauce over them and sprinkle with green onions. As a side dish, prepare Mashed potatoes.