In a shallow dish, combine olive oil, lemon zest, lemon juice, grated garlic, crushed red pepper flakes, minced rosemary, and oregano. Season with kosher salt and black pepper to taste and whisk until well-blended.

Gently pat the ribeye steaks dry with paper towels. Pour the marinade over the steaks, ensuring each piece is evenly coated. Cover with plastic wrap and refrigerate for at least 8 hours, ideally up to 48 hours.

About 30 minutes before grilling, remove the marinated steaks from the refrigerator to bring them to room temperature. Preheat your grill to medium heat (approximately 500°F).

Place the steaks diagonally on the grates, sear each side for 3-4 minutes until charred. Then, flip and sear the other side for an additional 2-3 minutes to achieve grill marks.

After searing, flip the steaks and turn off the grill's heat, closing the lid. Allow the steaks to cook for another 4-6 minutes, monitoring the internal temperature to reach 130°F for medium-rare.

Remove steaks from the grill and let rest for 10-15 minutes on a cutting board. Slice against the grain, sprinkle with flaky sea salt, and serve with grilled lemons.