Grilled Ribeye Steaks with Castelvetrano Olive Chimichurri

Directions

1. Remove the steaks from the refrigerator and bring to room temperature, about 30–45 minutes. 
2. Make the chimichurri while the steaks come to room temperature. Add parsley, cilantro, olives, garlic, scallions, lime juice, red wine vinegar, salt, and pepper to a food processor. Pulse the mixture until everything is finely chopped, scraping down the sides of the bowl if necessary. 
3. Dump the herb mixture into a medium serving bowl then stir in the crushed red peppers and olive oil. Cover and set aside until ready to serve. 
4. Preheat an outdoor grill turning the outer burners to medium/high and the inner burners to medium/low. Close the cover and allow it to come to temperature, about 500°. Season the steaks with the Kosher salt and cracked pepper on both sides. 
5. When the grill has reached temperature, place the steaks over the high heat burners and cook 2–3 minutes per side until they get a nice sear and outer crust. Move the steaks to the inner burners and continue to cook 3–5 minutes per side with the lid closed until the steaks have reached your desired internal temperature: 120–125° for rare, 130–135° for medium rare, and 140–145° for medium. 
6. Turn off the burners, remove the steaks from the grill and place them on a platter. Top each steak with 1 tbsp of butter then cover them loosely with tin foil and allow the steaks to rest for 5–10 minutes. 
7. Slice the steaks into bite-sized strips then serve warm with the chimichurri sauce.