Put <quantity>1</quantity> small piece of sourdough bread in a bowl and cover it with <quantity>¼<unit>cup</unit></quantity> of sparkling water

Let the bread soak the water for 10m until it moistens

Add <quantity>1<unit>tsp</unit></quantity> of garlic paste to a bowl

Remove the bread from the water and squeeze it

Mince the soaked bread and add it to the bowl with the garlic

Chop <quantity>5</quantity> anchovy fillets and add them to the bowl

Chop <quantity>3<unit>tbsp</unit></quantity> of capers. Add to the bowl and mix

Finely mince <quantity>1½<unit>bunch</unit></quantity> of parsley leaves. Add to the bowl and mix

Add <quantity>½<unit>tbsp</unit></quantity> of salt and <quantity>¼<unit>tbsp</unit></quantity> of white sugar. Mix thoroughly

Add <quantity>2<unit>fl oz</unit></quantity> of olive oil and mix well

Transfer to a bowl to serve. The salsa verde with anchovies is ready

Heat <quantity>2<unit>cups</unit></quantity> of olive oil in a pan over medium-high heat

Drop a few slices of garlic to check the oil temperature. If the temperature is correct, the slices will start bubbling up immediately but will not darken too quickly

Once the oil is ready, add <quantity>1<unit>cup</unit></quantity> of the sliced garlic. Shake the pan constantly so the slices can spread out. Fry until they are light golden brown

Remove the garlic slices from the heat and strain them through a stainless steel sieve

Spread on a baking sheet covered with paper towels to remove excess oil. The garlic chips are ready

Preheat the broiler to <temperature>400<unit>°F</unit></temperature> - <temperature>500<unit>°F</unit></temperature>

Place a room temperature <quantity>2<unit>inch</unit></quantity> thick bone-in ribeye on a baking tray. Dry it with paper towel

Cover the meat with a generous amount of salt

Drizzle with <quantity>2<unit>tbsp</unit></quantity> of olive oil. Spread it by hand

Broil for 10m until one side is crusty and caramelized. Flip the meat and broil for another 10m until the internal temperature reaches <temperature>110<unit>°F</unit></temperature>

Let the meat rest for 15m for carryover cooking, until its internal temperature reaches <temperature>120<unit>°F</unit></temperature>. The bone-in ribeye is ready

Remove the bone of the ribeye and reserve. Slice the meat into <quantity>½<unit>in</unit></quantity> thick pieces, against the grain

Plate the sliced meat and the bone. Cover them with the pan juice

Add the salsa verde to taste

Add the garlic chips to taste

Season with black pepper and flaky salt to taste

Drizzle the oil from the salsa verde on top

The bone-in ribeye with salsa verde & garlic chips is ready. Enjoy!