* 2 16-ounce boneless Ribeye steaks
* Pure olive oil
* Kosher salt, to taste
* Fresh Ground Black Pepper, to taste
* 2 Tablespoons butter
* 1 Bunch Italian Parsley stems removed (leaves only)
* 3 cloves garlic, peeled
* Zest of one lemon
* 2/3 cup Extra Virgin Olive Oil
* 1 Teaspoon Red Wine Vinegar
* 1/4 cup capers, rinsed and drained
* 1/4 Teaspoon Kosher Salt
Preheat oven to 400 degrees
In a food processor, combine 3 cloves of garlic with the Italian parsley and pulse to a thick paste. Add the capers, lemon zest, red wine vinegar and 1 teaspoon of kosher salt. Continue combining ingredients and slowly drizzle in 2/3 cup of extra virgin olive oil.
Season the steaks liberally with kosher salt and fresh ground black pepper. Heat a sauce pan over medium high heat with pure olive oil to coat the bottom of the pan. Add in the steaks and cook for 5 minutes. Drain the oil, turn the steaks over, place 1 tablespoon of butter on each steak and place in the oven for 5 minutes for a medium rare steak. 6 minutes for a medium steak. Remove from the oven and let rest for 4-5 minutes.
Coat top side of steak with 2-3 tablespoons of salsa verde. Cut steaks in half and then cut each half into 4-5 slices. Drizzle some of the salsa verde around the steak.