Pan-Grilled Steak with Olive Sauce is delicious and easy to make, and this is a perfect option when you want steak for a special dinner! And you’ll love this tasty low-carb steak dinner cooked in a cast-iron grill pan. 

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Even in these days when beef is so much more expensive than it used to be, I bet lots of people would still love to make a juicy steak like this Pan-Grilled Steak with Olive Sauce for a special dinner. And of course there’s one of those special dinner occasions coming up this month!

When you cook your steak dinner indoors on a stovetop grill pan, you can enjoy it any time of year. And definitely you can make this pan-grilled steak recipe on an outdoor grill as well, but I love my cast-iron grill pan when it’s not grilling weather!

For this pan-grilled steak recipe I used two large New York steaks that I cut in half to make four 6-ounce servings of steak. That makes this more affordable, and you can still enjoy plenty of tasty bites of grilled steak. This really is such a delicious idea for a special meal; I hope the pictures will entice you to try it if you’re a steak lover!

What ingredients do you need?

• top loin, top sirloin or New York steak
• olive oil
• Steak Rub, preferably Szeged Steak Rub (affiliate link)
• salt and fresh ground pepper
• Minced Garlic (affiliate link)
• salt
• Dijon mustard (affiliate link)
• fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
• good-quality pitted black olives
• pitted green olives
• pitted Kalamata olives

What kind of olives can you use for the olive sauce?

This recipe uses three kind of olives to make the tasty olive sauce. But if some of those olive varieties are not a winner at your house, just use the type of olives your family prefers.

What kind of grill pan did I use?

I cooked the steak you see in these photos on a Stovetop Grill Pan (affiliate link) made of cast iron. I do love cast iron for this type of pan, but there are also other good options.

How can you tell when steak is done to your liking?

Using an Instant Read Meat Thermometer (affiliate link) is the best way to tell when steak has reached a certain level of doneness. Here’s a chart that shows levels of doneness and corresponding temperatures.

Want more ideas for grilled steak?

Check out my collection of Amazing Low-Carb and Keto Beef Steak on the Grill for more tasty options for cooking steak on a grill pan or an outdoor grill.

How to Make Pan-Grilled Steak with Olive Sauce:

(Scroll down for complete recipe with nutritional information.)

1. This recipe uses canned black olives, green olives, and Kalamata olives for the olive sauce, but feel free to substitute any olives you prefer.
2. Put sauce ingredients and half of olive oil in food processor.
3. Pulse until olives are coarsely chopped, then blend at full speed for a few seconds 
4. Remove from processor and stir in olive oil.
5. Trim fat as much as you prefer. I cut two very large New York Steaks in half.
6. Rub steak on both sides with olive oil, salt, pepper, and Szeged Steak Rub (affiliate link), Kalyn’s Montreal Steak Seasoning, or steak rub of your choice.
7. Put cast iron grill pan on top of stove, turn burner to medium, and heat pan for a few minutes. (If the pan starts to slightly smoke, it’s hot enough!)
8. Lay steaks at a diagonal and cook until grill marks are showing, about 3 minutes.
9. Rotate and cook about 3 minutes more on first side, or until you see nice grill marks when you lift the corner.
10. Then turn and cook 3-5 minutes more on second side, depending on how done you like it.
11. I cooked my one-inch thick steaks exactly 10 minutes and they were perfectly medium-rare.
12. If you have an Instant Read Meat Thermometer (affiliate link), this is a good time to use it.  
13. Of course, the steak could also be cooked on any type of outdoor grill.
14. Let steak rest about 5 minutes, then serve with olive sauce spooned over the top.

Make it a Low-Carb Meal:

For a low-carb meal, this would be great with something like Twice-Baked Cauliflower, Loaded Cauliflower Mock Potato Salad, or Roasted Asparagus and Mushrooms with Everything Bagel Seasoning.

More Fun Recipes with Olives:

Baked White Fish with Onions, Peppers, Olives, and Feta

Skillet Chicken with Lemon, Green Olives, and Capers

Tomato, Egg, and Olive Salad

Try This Next Za’atar Chicken

Ingredients

Ingredients

• 4 lean, tender steaks, about 6 oz. each (see notes)
• 2 tsp. olive oil, to rub steak
• 1 tsp. Steak Rub (see notes)
• salt and fresh ground pepper to rub steak

Olive Sauce Ingredients

• 1/2 tsp. garlic puree (ground garlic, or use finely-minced fresh garlic)
• pinch salt
• 2 tsp. Dijon mustard
• 2 1/2 T fresh lemon juice
• one 6 oz. can good-quality pitted black olives (slightly over 1 cup of olives)
• 1/2 cup pitted green olives (without pimento preferred)
• 1/4 cup pitted Kalamata olives
• 4 T olive oil

Instructions

1. Remove steaks from refrigerator and let come to room temperature.
2. This recipe uses canned black olives, green olives, and Kalamata olives for the olive sauce, but feel free to substitute any olives you prefer.
3. Put garlic, salt, dijon mustard, lemon juice,olives, and half of olive oil in food processor or mini-chopper.
4. Pulse until olives are coarsely chopped, then blend at full speed for a few seconds to combine all ingredients.
5. Remove from processor and put in large glass measuring cup or a bowl, stir in the rest of the olive oil.
6. 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.
7. Rub steak on both sides with olive oil, salt, pepper, and steak rub.
8. 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!)
9. Lay steaks at a diagonal and cook until grill marks are showing, about 3 minutes.
10. Rotate and cook about 3 minutes more on first side, or until you see nice grill marks when you lift up the corner.
11. Then turn and cook 3-5 minutes more on second side, depending on how done you like it.
12. I cooked my one-inch thick steaks exactly 10 minutes and they were perfectly medium-rare.
13. 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.
14. Of course, the steak could also be cooked on any type of outdoor grill.
15. Remove steak from pan and let rest about 5 minutes, then serve with olive sauce spooned over the top.

Notes

I used two large thick New York steaks that I cut in half to make four 6 oz. servings. Use a tender cut like top loin, top sirloin or New York steak for this recipe. Use Szeged Steak Rub (affiliate link), Kalyn’s Montreal Steak Seasoning, or steak rub of your choice to rub the steak.

This recipes makes a little over one cup of olive sauce, which will keep in the refrigerator for several weeks. The sauce would be good on tomatoes, chicken breasts, or fish, or as a spread on sandwiches.

This Recipe from Food to Live By (affiliate link) with slight adaptations by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 386Total Fat: 36gSaturated Fat: 7.5gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 35mgSodium: 934mgCarbohydrates: 5.1gFiber: 2.7gSugar: .4gProtein: 12g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pan-Grilled Steak with Olive Sauce is a great dish for low-carb or Keto diet plans, and if you use approved lean steaks, this would be a good main course for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling or Beef Recipes for more tasty ideas like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2007 and finally (!) updated with better photos in September 2020. It was last updated with more information in 2022.

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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