Entrecôte with Green Olive Tapenade Butter

Ingredients

• ¾ cup pitted green olives (such as picholine, Castelvetrano, or Cerignola)
• ½ cup loosely packed fresh flat-leaf parsley leaves
• 2 tablespoons capers, drained
• 1 teaspoon Dijon mustard
• 2 drained anchovy fillets (from 1 [2-ounce] can)
• 1 large garlic clove, smashed
• 4 ounces unsalted butter, at room temperature
• 2 ¼ teaspoons kosher salt, divided
• 1 ¼ teaspoons black pepper, divided
• 2 (12-ounce) rib eye steaks (1 inch thick)
• 2 teaspoons olive oil

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