Molly Baz

1. Season steaks:
Pat 1½” bone in ribeye steak dry, season it all over with salt and pepper. Let sit at room temperature at least 1 hour before cooking.
2. Make the cracked olive chimichurri:
Grate 2 garlic cloves in a medium bowl. Cover with 3 tablespoon red wine vinegar and let sit while you chop the remaining ingredients.
Coarsely chop ⅓ cup hot giardiniera.
Finely chop 1 bunch parsley; coarsely chop 1 bunch chives.
Use the side of a knife to crack 22 castelvetrano olives, releasing and discarding the pits. Tear the olive flesh into bite sized pieces.
Stir the olives, herbs, and ⅓ cup olive oil into the vinegar mixture. Stir in ⅓ cup olive brine from the olives. Season the chimichurri with salt and pepper .
3. Cook the ribeyes:
Heat a large skillet over medium high until very hot, about 2 minutes.
Drizzle the seasoned steak all over with olive oil, using your fingers to coat evenly all over.
Sear the fat cap of the ribeye first, using tongs to upend the steak, holding it on its edge, until the fat turns golden brown, about 2 minutes.
Lay the steak on one side and sear until deeply caramelized, resisting the urge to move it around too much (that will inhibit browning), about 3-4 minutes. Flip and sear on the remaining side until well caramelized, 3 minutes longer. If you’ve got an instant read thermometer, this would be a good time to use it, the internal temp should read about 120 F for medium rare. If not, trust the process! Touch the meat! Feel the bounce. This is how you learn to temp your meat without a thermometer. Take mental note of the doneness later on and what that felt like in the skillet. You may need to keep cooking it a bit. If so, cook for 30 seconds on each side, flipping in between until it reaches desired doneness.
Transfer the steak to a cutting board to rest, at least 5 minutes and up to 15.
Cut the steak away from the bone, and then slice crosswise against the grain. Spoon the chimichurri all over the steak. Finish with flaky sea salt and serve more chimi alongside!