Preheat the oven to 250. Place a wire rack on top of a foil-lined cookie sheet. Place the ribeyes on top, pat dry with paper towels, then season generously with kosher salt and pepper (rain it down like a chef!). Let sit for 20 to 30 minutes to come to room temperature.

Insert the sheet pan into the oven and cook for 20 to 25 minutes until a thermometer inserted into the thickest part reads 115 for medium-rare (for medium, shoot for 125).

While the steaks are cooking, make your green sauce. Roughly scrape the leaves off the parsley stems (it's okay if a few stems get in there). Lay them on a cutting board and place the garlic and chilies on top. Using your sharpest knife chop chop chop and keep chopping -- it'll take a few minutes -- until everything is finely minced. Add the mixture to a bowl and zest the lemon over it, add the lemon juice, add a pinch of salt, and then stir in the olive oil until it's pasty but not so thick it won't spill off a spoon. Set aside.

When the ribeyes reach the right temperature, heat a large cast iron skillet or carbon steel skillet on high heat until you can't hold your hand near it without it getting too hot, then add a splash of vegetable oil. Lay in your ribeyes straight from the oven and let them sear on the first side without moving them for 30 seconds to a minute. When they detach easily and are golden brown, flip them over and finish on the second side until a thermometer reads 130 for medium-rare and/or 140 for medium.

Immediately slice the ribeyes against the grain, place on to a platter, and spoon the sauce on top. Serve right away.