3 (12 to 14 oz.) rib-eye steaks, about 1-inch thick
Kosher salt and coarsely ground black pepper
8 sprigs thyme
8 sprigs rosemary
8 sprigs flat-leaf parsley
8 sprigs tarragon
4 oz. unsalted butter
1 clove garlic, chopped
1/2 cup pitted castelvetrano olives
1/2 cup of mixed cherry tomatoes
1. Build a fire on your charcoal grill or fire pit. Let the fire burn down to a bed of ash-covered embers. Position a grate about 12 inches above the embers.
2. Season the steaks on both sides with salt and pepper.
3. Cut and bundle your herbs. Using cotton baker’s twine, tie the herb sprigs together to make a long brush.
4. Combine the butter and the chopped garlic in small cast iron pot and melt on the stovetop or charcoal grill.
5. Place the steaks on the grate and grill them until they are golden brown, four to six minutes.
6. Dip the herb brush in the garlic butter and brush the steaks frequently while flipping the steaks over often. Flip the steaks over and over and continue grilling them for three to four minutes more for medium-rare, five to seven minutes more for medium, or eight to 10 minutes more for medium-well.
7. Transfer the steaks to a cutting board, cover them lightly with foil, and let them rest for 10 minutes.
8. While the steaks rest - chopped up the herb brush and combine with the rest of the butter.
9. Slice steak onto platter and scatter olives and tomatoes on top.
10. Pour garlic butter - herb mixture over the steaks and serve.