Trim excess fat from steaks, rinse meat in cold water, and pat dry. Rest on counter until near room temperature. Massage with oil and season liberally with kosher salt across surface of the ribeyes. Rest on counter and additional 15-20 minutes before grilling.
While steaks are resting, brush two heads of garlic with olive oil and place in the oven at 350F (or in the grill over indirect, medium-high heat). Remove when golden brown. Set aside.
Preheat grill using the two-zone method by turning burners to high on one side of the grill while leaving the other side off. With grill lid remaining open, lay steaks over hottest grill grates and sear 4-6 minutes per side. When charred beautifully, turn down all burners to low and transfer steaks to the coolest grill grates.
Intermittently rub steaks with heads of roasted garlic and brush with browned butter, ensuring to keep the grill lid open only long enough to baste. Remove ribeyes from grill when within 5 degrees of desired internal temperature in thickest part of the steak (ie. to prepare a medium-rare steak at 135F, remove from grill at 130F). Pull steaks from grill, loosely tent with tin foil for 5-10 minutes and allow carry-over energy stored in the steaks to finish the cook.
To plate, slice the steak in 1/2" cuts across the grain and on a bias. Plate the steak atop a bed of charred carrots dressed in a hazelnut dukkah. Season additionally, to taste, garnish with fresh herbs and serve.