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1
On a large baking sheet, brush the rib-eye steaks on both sides with 2 tablespoons of the olive oil and season with 1/2 tablespoon each of salt and coarsely ground pepper.
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2
Let the steaks stand at room temperature for 2 hours.
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3
Meanwhile, preheat the oven to 350.
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4
Working in batches, pulse the focaccia in a food processor until it is chopped into coarse crumbs.
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5
Transfer the crumbs to a large bowl and toss with 2 tablespoons of the extra-virgin olive oil.
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6
Spread the bread crumbs on a large rimmed baking sheet and bake them for about 30 minutes, turning and stirring occasionally, until the crumbs are dry and golden.
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7
Let cool.
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8
In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes.
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9
Add the capers and thyme, then slowly whisk in the remaining 1/2 cup of olive oil until blended.
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10
Add the bread crumbs, season with salt and pepper and toss well.
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11
Light a grill or preheat a cast-iron grill pan.
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12
Lightly brush the grate or grill pan with vegetable oil.
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13
Grill the steaks over a medium-hot fire until deeply browned on both sides, about 6 minutes for medium rare.
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14
Transfer the steaks to a cutting board and let rest for 10 minutes.
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15
Thickly slice the steaks across the grain and arrange on a platter.
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16
Spoon half of the bread-crumb salsa over the meat and pass the rest at the table.
