If you haven't already, make the Italian salsa verde. You could also make a chimichurri sauce.
Pat the streaks dry with a paper towel, then season generously on both sides with Kosher salt and black pepper.
Heat neutral oil in a large, 12-inch skillet over medium-high heat until just barely smoking. Carefully place steaks in the hot skillet then cook, until the internal temperature reaches 120F (for medium-rare).
Transfer the steak to a wire rack, then allow it to rest. Placing it on a wire rack ensures that the bottom crust won’t steam and will remain crispy.
When ready, slice the steaks against the grain into slices about ½-inch thick. Transfer to a serving platter, sprinkle generously with flaky sea salt, then serve with Italian salsa verde on the side.