In a food processor or nutri-blender add the parsley, cilantro, garlic, red wine vinegar, EVO, salt, and sugar. Process until chunky and blended. Set aside.
Heat a large cast iron skillet over very high heat until very hot. Add the EVO.
Spread the "Warm Cajun & Chicory" blackening rub evenly between the two steaks. Place the steak seasoned side down.
While Cooking, season the side that's facing up.
Cook and slip frequently until desired doneness. Preferably medium-rare, so approximately 4-5 minutes per side
Remove the skillet from the heat and top with a pallet of unsalted butter. Let it rest.