Garlic Steak Skillet

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• 24 oz ribeye steak (about 2 large steaks)
  Ingredient note

  Source: 24 oz ribeye steak (about 2 large steaks)
• 1/4 cup extra virgin olive oil
  Ingredient note

  Source: 1/4 cup extra virgin olive oil
• 20 cloves garlic (divided, 15 cloves and 5 cloves)
  Ingredient note

  Source: 20 cloves garlic (divided, 15 cloves and 5 cloves)
• 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp salt
• 1/2 tsp pepper
  Ingredient note

  Source: 1/2 tsp pepper
• 2 tbsp parsley (chopped)
  Ingredient note

  Source: 2 tbsp parsley (chopped)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Pour the olive oil in a medium skillet and add about 15 garlic cloves. Cook over low heat for about 20 minutes, stirring about every 5 minutes.
2. While the garlic cooks, cut the steak into 1 inch pieces, trimming any excess fat. Season evenly with salt and pepper. Press the remaining 5 cloves of garlic and set aside.
3. When the garlic is soft and golden brown remove it from the pan and drain and reserve the oil.
4. Add one tablespoon of the oil back into the pan over high heat. Once the oil is hot, place the steak in the pan in a single layer (if the pan isn't big enough for all of it in a single layer, do a second batch) and let cook for 2 minutes. Flip the steak over and let cook an additional minute, then stir in the garlic and cook while continuously stirring for 1 more minute.
5. Remove the steak from the pan and toss with the pan and toss with the parsley. Serve immediately.