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["Remove steak from refrigerator an hour before you plan to cook it so that it can come closer to room temp. It will be less shocked when you toss it into a hot pan, and therefore more tender. Salt it generously. The salt will be absorbed by the water in the steak, and will result in the meat retaining moisture when cooked, and will be very tender for your efforts. It may sound counterintuitive, but come along with me.", "Preheat oven to 200 degrees.", "Heat a skillet over medium-high heat. Add enough olive oil to film. When it shimmers, place steak in pan. Season with fresh ground pepper, but not salt. Sear to brown nicely on both sides, 4 minutes per side. Remove to an oven-proof plate and place in oven while you prepare the sauce.", "Add a bit more olive oil to the skillet. When hot, add the olives and saute until very fragrant. Add the minced garlic and red pepper flakes and again saute until fragrant.", "Raise heat to high. Add white vermouth, stand back, and flambe with a match or fire starter. When flames subside, reduce heat to medium low and add cream. Simmer until resulting sauce is slightly thickened and reduced by half.", "Remove steak from oven. Slice across the grain in 1/2"" thick slices. Fan them on plates and spoon sauce over. Garnish with chiffonade of basil."]
