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PdfPreheat the oven to 450°F.
Sprinkle the steak on each side with kosher salt and black pepper.
Heat the olive oil in a large ovenproof skillet over high heat. When the oil is hot, carefully place the steak in the pan. Sear the steak for 3 minutes. Turn it over and sear for an additional 3 minutes.
Place the skillet in the oven. For a medium steak, roast it for 3 minutes. Adjust the final cooking time to your desired tastes.
Remove the steak from the oven. Place it on a cutting board and allow it to rest for 5 minutes. Remove and reserve any juices from the pan.
Place the pan on the stove over low heat. Add the remaining teaspoon of olive oil. Add the garlic and cook for 30 seconds. Raise the heat to high. Add the wine, vinegar, and reserved pan juices. Simmer the liquid for 3 minutes.
Reduce the heat to medium. Swirl in the butter. Simmer the sauce for 1 minute. Add the tomatoes and olives. Simmer the sauce for a final minute. Season the sauce with kosher salt and black pepper.
Slice the steak on the bias into thin strips. Divide the steak among 4 plates. Spoon on the sauce and serve at once.