Pat dry the steaks with a paper towel, rub each side with a bit of oil, and sprinkle with salt and pepper, then place in a hot cast iron skillet. Add an additional 2 Tbsp of oil to skillet, and cook according to your preference. Once done, set aside while you make sauce.

Reduce heat to medium and add shallots and garlic (add a bit more oil if needed). Sauté until golden, then add broth, Worcestershire, vinegar and bring to a boil. Cook until reduced by half, then whisk in butter, stirring until thickened. Add olives and heat.

To serve, over each steak pour sauce, then sprinkle with fresh chives and some pepper.