2 boneless short ribs or strip steak (about 1½ lbs)
Kosher salt
⅓ cup plus 2 Tbsp extra virgin olive oil
1 Tbsp Aleppo-style pepper
1 teaspoon Urfa pepper (substitute smoked paprika if necessary)
1 Tbsp red wine vinegar (for serving)
1 Tbsp chopped fresh parsley
Flaky sea salt (optional)
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Instructions
Pat short ribs with a paper towel to remove moisture and season with salt. For even cooking, let ribs sit at room temperature for 1 hour.
Meanwhile, cook garlic and ⅓ cup oil over medium-low heat, stirring regularly, until the garlic is barely golden and just starting to crisp, about 4 minutes. Transfer garlic and oil to a bowl; let cool slightly. Stir in parsley and peppers, then season with kosher salt. Let it cool completely.
Heat a cast iron skillet over medium-high heat for 5 minutes. Pat the meat down again and rub it with the remaining 2 tablespoons of oil. Cook meat, turning occasionally, until deeply browned and crusty all over, about 4 minutes for wider sides and 2 minutes for shorter sides. Transfer to a cutting board, loosely cover in aluminum foil, and let rest for 10-15 minutes before slicing against the grain.
Spoon garlic-infused oil over the meat and splash with vinegar; sprinkle with sea salt.
