Bring steaks to room temperature before cooking*.
Season both sides of the steaks with Italian seasoning, salt and pepper. Use your hands to rub the steaks with the seasoning.
Grill over medium-high heat. Cook for 2-3 minutes each side for medium rare, 3-4 minutes for medium or 5 minutes each side for well done. Transfer to a plate and cover with foil. Allow to rest for at least 10 minutes. Use an instant-read thermometer to check for doneness. Medium-rare: 135°F, Medium: 145°F, Well-done: 160°F.
To make the chimichuri, simply add the parsley, basil leaves and garlic to a food processor/ food chopper. Be sure to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the olive oil, vinegar and red chili flakes. Season with salt and pepper if desired.
Slice the rested rib-eye steaks into strips and serve with chimichurri and plate juices.