Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. Serve steaks with a small dollop of Black olive tapenade butter.
To make Black olive tapenade butter; Combine butter and garlic in a small bowl. Season with salt and freshly ground pepper. Add tapenade, olives and thyme leaves. Mix with a spatula until smooth.
Recipe from www.recipes.co.nz