Place the steak on a cutting board fat side up. Using a sharp knife, make a large cut across the fat cap without cutting into the meat. Repeat multiple times in both directions creating a cross hatch pattern.
Combine the salt and pepper in a small bowl. Press the seasoning into the crevices of the fat cap.
Repeat on each side of the meat.
In a cast iron skillet, heat the olive oil over medium high. Place the meat in the skillet fat side down. Sear for 4-5 minutes or until a deep brown crust forms.
Flip and sear the other side for 4-5 minutes.
Remove from the heat and place on a cutting board. Cut the meat with the grain into 3-4 1.5-2 inch thick steaks.
Place the steak back into the cast iron (raw side down) to finish cooking. Sear for 1-2 minutes per side or until they have reached desired temperature. Place on a clean cutting board and let rest for 5 minutes.
Slice the steak against the grain into about ¼ inch thick pieces.
Garnish with lots of corn salsa and chimichurri.
The corn will continue cooking when it is grilled so it does not need to be cooked all the way in the microwave.
You can leave the seeds for extra spice.
You want the herbs to be chopped, not completely pulverized. Add more oil if it is too thick.
Use pressure to massage the seasoning into the steak so it adheres.
Do not move the steak around while it cooks. This prevents a crust from forming.
Use a meat thermometer to check the steak. Medium rare is about 125-130 degrees.