8 fresh chives, cut into rough 1-inch/2.5 cm pieces, plus whole chives for garnish
2 tablespoons packed fresh flat-leaf parsley
4 garlic cloves
4 tablespoons/55 g unsalted grass-fed organic butter, at room temperature
Fine sea salt to taste
Freshly ground black pepper to taste
3 (10- to 12-ounce/285 to 340 g) grass-fed rib eye steaks, about 1 inch/2.5 cm thick, excess fat trimmed
2 tablespoons extra-virgin olive oil
In the bowl of a food processor, combine the cut chives, parsley, and garlic and pulse until chopped coarsely, scraping down the bowl as necessary. Add the butter and pulse to combine, scraping down the bowl as necessary. Add salt and pepper to taste. Transfer to a small bowl and set aside.
Sprinkle both sides of the steaks with salt and pepper.
In a large skillet over medium-high heat, heat the oil. Add the steaks and cook, without moving, to desired doneness, about 3 ½ minutes per side for medium-rare. Transfer the steaks to a cutting board and spread about half the garlic-chive butter on top. Let the steaks rest, covered loosely with foil, for 5 minutes.
Cut the steaks on a diagonal into 1/2-inch/1.25 cm slices and arrange on plates or a platter. Dot with the remaining garlic-chive butter and drizzle with any accumulated juices. Serve hot, garnished with the whole chives.