Remove the steaks from the refrigerator and allow them to come to room temperature before cooking. Season generously on both side with salt and pepper.
Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the steaks to the pan and sear for 6 minutes or until they have developed a nice crust from the salt.
Flip and cook for an additional 5 minutes for medium-rare, or continue cooking to your desired level of doneness.
Let the steak rest for 5 minutes and then slice against the grain in thin strips.
Top with horseradish gremolata before serving.
for the horseradish gremolata:
Add all ingredients to a bowl and mix until well combined. For maximum flavor, I recommend making this gremolata recipe the day before and letting the flavors come together in the fridge for a full 24 hours. That being said, it is still delicious when eaten right away.