The only thing I did differently- no fresh parsley. I also realized I was out of minced/fresh garlic. I used garlic paste in the tube and a little garlic powder. I do recommend a cast iron and a high smoke point oil vs the olive oil. Maybe 1/2-1TBSP of veg oil. While searing the meat at high temp the olive oil scorched and started to get smokey. My skillet is a mess, but the flavor is still phenomenal!
