Remove steaks from refrigerator and let come to room temperature.

This recipe uses canned black olives, green olives, and Kalamata olives for the olive sauce, but feel free to substitute any olives you prefer.

Put garlic, salt, dijon mustard, lemon juice,olives, and half of olive oil in food processor or mini-chopper.

Pulse until olives are coarsely chopped, then blend at full speed for a few seconds to combine all ingredients.

Remove from processor and put in large glass measuring cup or a bowl, stir in the rest of the olive oil.

Trim fat from the steak (as much as you prefer). I cut two very large New York Steaks in half to make four 6 oz. servings.

Rub steak on both sides with olive oil, salt, pepper, and steak rub.

Put cast iron grill pan on top of stove, turn on burner to medium, and heat pan for a few minutes before putting meat in pan. (If the pan starts to slightly smoke, it’s hot enough!)

Lay steaks at a diagonal and cook until grill marks are showing, about 3 minutes.

Rotate and cook about 3 minutes more on first side, or until you see nice grill marks when you lift up the corner.

Then turn and cook 3-5 minutes more on second side, depending on how done you like it.

I cooked my one-inch thick steaks exactly 10 minutes and they were perfectly medium-rare.

If you have an Instant Read Meat Thermometer (affiliate link), this is a good time to use it. For medium-rare, the temperature should be 130F; here's a chart for other levels of doneness and corresponding temperatures.

Of course, the steak could also be cooked on any type of outdoor grill.

Remove steak from pan and let rest about 5 minutes, then serve with olive sauce spooned over the top.