Ideally, you’d make the chili oil with a mix of dried chilies. If you can’t find the two listed, ancho, gochutgaru, or even black pepper will work.

2 servings

2

boneless short ribs or strip steak (about 1½ pounds)

.

Kosher salt

3

garlic cloves, very thinly sliced

⅓

cup plus 2 tablespoons extra-virgin olive oil

1

tablespoon Maras or Aleppo-style pepper

1

teaspoon Urfa pepper

1

tablespoon red wine vinegar or sherry vinegar (for serving)

.

Flaky sea salt (optional)

Step 1

Pat short ribs dry; season generously with kosher salt. Let sit at room temperature 1 hour for even cooking.

Step 2

Meanwhile, cook garlic and ⅓ cup oil in a small skillet over medium-low heat, shaking pan occasionally, until garlic is barely golden and just starting to crisp, about 4 minutes. Transfer garlic and oil to a small bowl; let cool slightly (about 2 minutes). Stir in Maras and Urfa peppers; season with kosher salt. Let cool completely.

Step 3

Heat a large heavy skillet, preferably cast iron, over medium-high 5 minutes. (You want the pan to get smoking hot!) Pat meat again to remove any excess moisture that may have been released from salt and rub with remaining 2 Tbsp. 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 and let rest 15 minutes before slicing against the grain.

Step 4

Divide meat among plates. Spoon garlic and infused oil over and splash with vinegar; sprinkle with sea salt, if desired.