Grilled Rib Eye Steak with Italian Salsa Verde

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  2 lbs Beef Ribeye, Boneless
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  1.5 tsp 1½ teaspoons kosher salt
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  1 tsp 1 teaspoon freshly cracked black pepper
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  2 tbsp Butter
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  1 cup Parsley, Fresh
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  2 Garlic(6g)
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  2 tbsp Capers, Canned, Drained
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  2 Anchovies, Canned In Oil, Drained(8g)
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  0.5 cup Olive oil

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

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  2 tbsp Vinegar, Red Wine
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  0.3 tsp Red pepper flakes
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  1 tsp Orange Zest
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  1 tbsp Lemon Juice, Fresh
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  0.5 tsp ½ Teaspoon Sea Salt, Plus More To Taste
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  0.5 tsp 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, sea salt, and cracked black 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 the kosher salt and cracked black pepper.
3. 3Preheat your grill to medium-high heat (about 450°F) for 5 minutes until the grates are hot and lightly oiled.
4. 4Place the steak on the grill and cook for 6–8 minutes per side, until the internal temperature reaches 130–135°F and a golden brown crust forms on both sides.
5. 5Transfer the steak to a cutting board, top with a pat of salted butter, and let rest for 10 minutes until the butter is melted and carryover cooking brings the internal temperature to 135–140°F.
6. 6Slice the steak against the grain into ½-inch-thick pieces and divide evenly into 6 airtight containers while still warm. Spoon equal amounts of salsa verde over each portion.
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.