Knotted Dinner Rolls

Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult than actually doing it. Look here for step-by-step photos for shaping them or watch our video on shaping and baking these dinner rolls, as well as Cloverleaf, Parker House, and Butterflake, all made with this same dough.

For the dough

• 
  
  1-1/2 cups whole milk; more as needed
  
  


• 
  
  1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast
  
  


• 
  
  1/4 cup vegetable oil; more as needed
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed
  
  


• 
  
  1-1/4 tsp. table salt or 2 tsp. kosher salt
  
  


• 
  
  1 large egg
  
  

For shaping and baking

• 
  
  Vegetable oil spray
  
  


• 
  
  1 large egg
  
  


• 
  
  Poppy or sesame seeds for garnish (optional)
  
  

Make the dough

In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the rolls

Tip:

Need help shaping your rolls? Check out our step-by-step guide on how to shape knotted dinner rolls.

Line two 13x18-inch rimmed baking sheets with parchment or nonstick baking liners and lightly mist them with vegetable oil spray.

Using a bench knife, divide the dough into eighteen pieces (about 2-1/4 oz. each).

With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, mist your work surface lightly with vegetable oil spray or wipe it with a damp towel. Don’t use flour.

Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Lightly squeeze the two ends of dough together in the center to secure them.

Gently squeeze the whole piece of dough into a nice rounded shape. Put the roll, pretty side up, on a baking sheet. Repeat with the remaining dough. Mist the top of the rolls with vegetable oil spray and cover loosely with plastic wrap.

Let the rolls sit at room temperature or refrigerated until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.

Bake the rolls

Position racks in the upper and lower thirds of the oven. If using a convection oven, heat it to 375°F; if using a conventional oven, heat it to 400°F.

Thoroughly whisk the egg with 1 Tbs. water and brush all over each roll. Sprinkle poppy or sesame seeds (if using) on the rolls.

While the oven heats, let the rolls continue to rise at room temperature, 20 to 40 minutes. They should be 1-1/2 to 2 times their original size before they go in the oven. (Once in the oven, they will rise about 20 percent more.)

Put the baking sheets in the oven and bake for 6 minutes. Rotate the sheets 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top and develop some browning underneath, another 6 to 8 minutes. Let the rolls cool on the sheets or on a cooling rack for 15 minutes before serving.

Orzo with Brown Butter and Parmesan

This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.

• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 cup orzo
  
  


• 
  
  1/3 cup dry white wine
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  Thinly sliced fresh chives (optional)
  
  

In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turns goldenbrown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.

Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that he remembers with a mixture of nostalgia and regret, since he enjoyed it so much but never asked her to teach him how to make it. When he finally got around to coming up with his own babka recipe, he tried to make it just as wonderfully chocolatey and crumbly as hers. Babka is often made with cream cheese, but Daniel likes mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2 Tbs. mascarpone cheese
  
  


• 
  
  1 cup sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  20 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1 Tbs. instant yeast
  
  


• 
  
  5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits
  
  


• 
  
  8 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 Tbs. heavy cream
  
  

Tip:

Best-quality European chocolate, such as Callebaut, is essential for this babka.

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

Cider Doughnuts

When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they were available only briefly in the fall? Now that the children are grown up and connoisseurs of all things sweet, including éclairs, tiramisu, and gelato, they still come running when I make these childhood favorites at home. The recipe is straightforward and relatively simple. Reducing the apple cider before adding it to the dough gives the doughnuts full apple flavor.

• 
  
  1-1⁄4 cups apple cider
  
  


• 
  
  17.62 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. instant yeast
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1-1⁄3 tsp. fine sea salt or kosher salt
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  2⁄3 cup room temperature buttermilk (70°F to 78°F)
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  Cinnamon sugar (about 1⁄4 cup should do it)
  
  

Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream together on medium-high speed until well-combined, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg yolks and beat, scraping down the sides of the bowl once or twice as necessary, until smooth. Add the cooled cider and the buttermilk and beat until combined. Stir in the flour mixture until just combined. Do not overmix!

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.

Line 2 baking sheets with parchment or waxed paper and sprinkle generously with flour. Turn the dough out onto one of them and sprinkle the top of the dough with flour.

Flatten the dough with your hands until it is about 1⁄2 inch thick, sprinkling on more flour if necessary to prevent sticking. Place the baking sheet in the freezer until the dough is slightly hardened, about 20 minutes.

Remove the dough from the freezer and use a 3-inch doughnut cutter to cut as many doughnut shapes as you can. Place the cut doughnuts and the doughnut holes on the second baking sheet. Re-roll and cut the scraps. Refrigerate the cut doughnuts and holes for 20 to 30 minutes.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.

Carefully add a few doughnuts to the pot, being careful not to crowd them. Fry until golden brown on one side, 30 seconds to 1 minute. Turn and continue to fry until golden on both sides, another 30 seconds to 1 minute. Drain the cooked doughnuts on the paper towels, and repeat with the remaining doughnuts, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

Roll the warm doughnuts in cinnamon sugar and serve warm.

Vanilla Shortbread Cookies

Adding a touch of cornstarch and using confectioners’ sugar instead of granulated makes these cookies tender and crumbly, and a full teaspoon of salt is key to their sweet-salty flavor balance. You can make the shortbread into rectangular cookies or into wedges, a classic shortbread shape known as petticoat tails. These cookies are best served the day after baking.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. table salt   
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar 
  
  


• 
  
  1 Tbs. pure vanilla extract or paste 
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms. 

Combine the flour, cornstarch, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking. 

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats.

Position a rack in the center of the oven and heat the oven to 325°F.
 

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Cider Doughnuts

When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they were available only briefly in the fall? Now that the children are grown up and connoisseurs of all things sweet, including éclairs, tiramisu, and gelato, they still come running when I make these childhood favorites at home. The recipe is straightforward and relatively simple. Reducing the apple cider before adding it to the dough gives the doughnuts full apple flavor.

• 
  
  1-1⁄4 cups apple cider
  
  


• 
  
  17.62 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. instant yeast
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1-1⁄3 tsp. fine sea salt or kosher salt
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  2⁄3 cup room temperature buttermilk (70°F to 78°F)
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  Cinnamon sugar (about 1⁄4 cup should do it)
  
  

Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream together on medium-high speed until well-combined, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg yolks and beat, scraping down the sides of the bowl once or twice as necessary, until smooth. Add the cooled cider and the buttermilk and beat until combined. Stir in the flour mixture until just combined. Do not overmix!

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.

Line 2 baking sheets with parchment or waxed paper and sprinkle generously with flour. Turn the dough out onto one of them and sprinkle the top of the dough with flour.

Flatten the dough with your hands until it is about 1⁄2 inch thick, sprinkling on more flour if necessary to prevent sticking. Place the baking sheet in the freezer until the dough is slightly hardened, about 20 minutes.

Remove the dough from the freezer and use a 3-inch doughnut cutter to cut as many doughnut shapes as you can. Place the cut doughnuts and the doughnut holes on the second baking sheet. Re-roll and cut the scraps. Refrigerate the cut doughnuts and holes for 20 to 30 minutes.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.

Carefully add a few doughnuts to the pot, being careful not to crowd them. Fry until golden brown on one side, 30 seconds to 1 minute. Turn and continue to fry until golden on both sides, another 30 seconds to 1 minute. Drain the cooked doughnuts on the paper towels, and repeat with the remaining doughnuts, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

Roll the warm doughnuts in cinnamon sugar and serve warm.

Crumpets

Like many Americans, I always assumed that crumpets were close relatives of English muffins (an assumption that apparently infuriates the British!). When I tasted my first crumpet at the Crumpet Shop in Seattle, I was blown away. It was a little bit spongy and had beautiful holes on top, perfect for absorbing farm-fresh butter and local honey.
They were so delicious that it’s a shame there’s not a Crumpet Shop on every corner. But there’s a reason why most bakeries shy away from making crumpets. They’re best when made to order. If they sit around for even a couple of hours, to me they won’t have the same just-griddled goodness.
At that moment, I knew I wanted to develop a yeasted crumpet recipe of my own. It thought it would be so much fun to stand around the kitchen with friends and family on a rainy day and serve them hot from the griddle, with cups of steaming tea. The result more than lived up to my fantasy. Try them. If you are like me, you will always remember where you had your first crumpet! 

• 
  
  6.11 oz. (1-2⁄3 cups) unbleached all-purpose flour
  
  


• 
  
  8.04 oz. (2 cups) unbleached bread flour
  
  


• 
  
  3⁄4 tsp. cream of tartar
  
  


• 
  
  1 Tbs.plus 1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  2 cups room temperature water (70°F to 78°F), plus more if necessary
  
  


• 
  
  2-1⁄4 tsp. instant yeast
  
  


• 
  
  1⁄2 tsp. sugar
  
  


• 
  
  1⁄2 tsp. baking soda
  
  


• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  Unsalted butter, for greasing the cake rings
  
  

Place the all-purpose flour, bread flour, cream of tartar, and salt in the bowl of a standing mixer fitted with the paddle attachment. Stir to combine.

Whisk together the water, yeast, and sugar in a medium bowl and let stand until foamy, about 10 minutes.

Pour the water mixture into the flour mixture and mix on low speed to combine. Cover the bowl with plastic wrap and let stand at room temperature for 1 to 1-1⁄2 hours.

Dissolve the baking soda in the milk, and then pour the milk mixture into the bowl with the batter. Stir gently to combine. The batter should now be the consistency of pancake batter. If it’s too stiff, your crumpets won’t have enough of those characteristic bubbles and holes, so, if necessary, add more water, a tablespoon at a time, to reach the right consistency.

Heat a large nonstick skillet over medium-low heat. Grease several 4-inch cake rings with butter.

Place the cake rings in the skillet and pour some batter into each ring so they’re three-quarters full. Cook until holes begin to form on the surface, 7 to 8 minutes. Remove the rings, flip the crumpets, and cook for another 2 to 3 minutes, until nicely toasted. Serve immediately with butter. For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the oven at 350°F for 5 minutes before serving.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that he remembers with a mixture of nostalgia and regret, since he enjoyed it so much but never asked her to teach him how to make it. When he finally got around to coming up with his own babka recipe, he tried to make it just as wonderfully chocolatey and crumbly as hers. Babka is often made with cream cheese, but Daniel likes mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

• 
  
  2⁄3 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2 Tbs. mascarpone cheese
  
  


• 
  
  1 cup sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1⁄2 tsp. fine sea salt or kosher salt
  
  


• 
  
  20 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1 Tbs. instant yeast
  
  


• 
  
  5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits
  
  


• 
  
  8 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2 Tbs. heavy cream
  
  

Tip:

Best-quality European chocolate, such as Callebaut, is essential for this babka.

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

New York Steaks with Martini Butter

Top a simple steak, pork chop, or chicken breast with a compound (flavored) butter, and an average dish turns into an exceptional one. 

• 
  
  4 9- to 10-oz. boneless beef strip steaks, about 1 inch thick, trimmed of excess fat
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4 cup drained pimiento-stuffed Spanish olives (martini olives), plus 4 olives, sliced, for garnish
  
  


• 
  
  2 Tbs. gin or vodka
  
  


• 
  
  1 Tbs. dry vermouth
  
  


• 
  
  2 tsp. Dijon mustard
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  

Generously season both sides of the steaks with salt and pepper. Heat the oil in a 14-inch skillet over medium-high heat until shimmering hot (if you don’t have a 14-inch skillet, divide the oil between two 10-inch skillets). Add the steaks and cook to your desired doneness, about 4 minutes per side for medium rare (130°F to 135°F).

Meanwhile, in a food processor, combine the 1/4 cup olives, gin or vodka, vermouth, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper and pulse to coarsely chop. Add the butter and pulse to combine, scraping down the bowl as necessary.

Transfer the steaks to a platter or plates and divide the martini butter evenly among the steaks, letting it melt a bit.

Garnish with the sliced olives and serve.