Grilled Rib Eye Steak with Romaine Marmalade and Watercress

bone-in rib eye chop, about 2 1/2 inches thick

Extra virgin olive oil

Large grain sea salt

Cracked pepper

French butter

bunches organic watercress, stems removed (about 2 cups leaves)

whole leaves romaine lettuce

small clove garlic

bunch fresh cilantro, trimmed

bunch fresh flat-leaf parsley, trimmed

Fresh lemon juice

Fine sea salt and freshly ground pepper

extra-virgin olive oil