Rib Steak with Pesto-inspired Parsley Sauce

Recipe By Chavi Sperber

Ingredients (6)

1 and 1/4 cups lightly packed fresh parsley leaves (1 30-gram pre-checked package, leaves only)
2 small garlic cloves
1/2 teaspoon Haddar Kosher Salt

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Haddar Kosher Salt
1/8 teaspoon black pepper
1/4 cup Gefen Olive Oil plus 1 tablespoon, divided

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Gefen Olive Oil
4 pieces thin rib steak, 1/3-inch thick (2 pounds total)

Pulse parsley, garlic, salt, and pepper in food processor.
Slowly add the quarter cup of olive oil while the machine is running. Set aside.

Rinse steak and dry well.
Preheat a heavy skillet on medium-high heat, until you can feel the heat rising off of it about 8 inches above the surface.
Once the skillet is heated through, lightly grease with the remaining tablespoon of olive oil.
Place rib steaks in the pan, working in batches as necessary. Do not overcrowd the pan. For well-done meat, wait until the sides of the steak brown all the way up—about 5-8 minutes. Flip over, and finish cooking on the other side—about 3-5 minutes more. For medium doneness, wait until the sides of the steak brown halfway up—about 3-5 minutes. Flip over and finish cooking for another 3 minutes.
Spread a thin layer of parsley sauce over each rib steak; serve immediately, with remaining sauce on the side.