Grilled Rib Eye Steak with Italian Salsa Verde

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  Beef Ribeye, Boneless
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  1½ teaspoons kosher salt
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  1 teaspoon freshly cracked black pepper
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  Butter(30g)
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  Parsley, Fresh(240g)
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  Garlic
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  Capers, Canned, Drained(30g)
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  Anchovies, Canned In Oil, Drained
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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(30g)
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  Red pepper flakes(1g)
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  Orange Zest(5g)
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  Lemon Juice, Fresh(15g)
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  ½ Teaspoon Sea Salt, Plus More To Taste
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  ½ Teaspoon Freshly Cracked Black Pepper, Plus More To Taste

Instructions

1. 1Finely chop the parsley, garlic, capers, and anchovies together until combined but still slightly chunky. Transfer to a small bowl and stir in the olive oil, red wine vinegar, red pepper flakes, orange zest, lemon juice, salt, and pepper until well combined. Taste and adjust seasoning with additional lemon juice if needed. Set the salsa verde aside.
2. 2Pat the ribeye steak dry with paper towels and season generously all over with salt and pepper.
3. 3Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until smoking hot, about 2–3 minutes. Add the steak and cook for 6–8 minutes per side for medium-rare, until the internal temperature reaches 130–135°F and a golden brown crust forms on both sides.
4. 4Transfer the steak to a cutting board and top with a pat of salted butter. Let rest for 10 minutes until the butter is melted and the carryover cooking brings the internal temperature to 135–140°F.
5. 5Slice the steak against the grain into ½-inch-thick pieces.
6. 6Divide the sliced steak evenly into 6 airtight containers while still warm. Portion the salsa verde into small containers or spoon equal amounts over each portion of steak.
7. 7Cool the containers to room temperature before sealing, then refrigerate for up to 4 days. Reheat gently in a 325°F oven for 8–10 minutes until warmed through before serving.