Heat grill to high. Brush ribeye with about 1/4 cup Garlic Olive Oil. Rub in 1 tablespoon salt, 1 tablespoon pepper and fresh herbs. Grill steaks to desired doneness, 120-125 degrees for rare, 140-145 degrees for medium. Cover and let rest 10 minutes.
Meanwhile, wash spinach and drain, leaving some moisture on the leaves. Coat a large skillet with remaining Garlic Olive Oil and heat to medium. Add spinach and cook just enough to wilt. Drizzle with Lemon Balsamic at time of serving. Season with remaining salt and pepper to taste.
Slice steak across grain into 1/4 inch strips and serve over spinach.