Grilled Rib-Eye Steaks with Olive-Pepper Salsa Verde

• 1x 2x 3x

Two 1 1/4 pound bone-in rib-eye steaks

Kosher salt

Freshly ground black pepper

• 1 cup Castelvetrano olives, pitted and crushed
• 1/2 cup hot green or yellow chili peppers, stemmed and finely chopped, (such as Mezzetta)
• 2 tablespoons non-pareil capers, drained and chopped
• 1 tablespoon fresh lemon juice
• 3 anchovy fillets, minced
• 1 garlic clove, finely grated
• 1/2 cup extra-virgin olive oil
• 1/3 cup minced parsley
• 1/4 cup minced chives

1. Season the steaks with salt and pepper. Let stand at room temperature for 30 minutes.
2. Preheat a grill to high. In a medium bowl, mix the olives with the peppers, capers, lemon juice, garlic, and anchovies. Gradually stir in the olive oil, then fold in the parsley and chives. Season the salsa verde with salt and pepper.
3. Grill the steaks over high heat, turning a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 120 degrees F, 10 to 12 minutes. Transfer to a carving board and let rest for 10 minutes.
4. Carve the steaks off the bone and then carve the meat against the grain. Transfer to a platter and serve with the salsa verde.