Remove the steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge. 

Make the salsa verde by combining the herbs, garlic, anchovies, capers, mustard and salt in a food processor or blender. Pulse until roughly chopped, about 10 to 12 pulses. Blend in the olive oil until you’ve got an emulsion with some rough bits of herbs and garlic. Set aside while you grill the steak. 

Heat the grill for high-direct heat cooking, aiming for 425 to 450 degrees F. Cook the steak over direct heat, turning and flipping every 2 minutes or so until it reaches 125 degrees F, about 15 minutes. Rest for 10 minute before slicing. 

For serving, you’ll cut the steak away from the bone. Use a sharp knife to remove the steak by cutting along the bone e. Slice the steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and serve with the salsa verde.