Preheat your oven to 350°F (175°C). In a small oven-safe dish, place the halved shallots and drizzle with olive oil. Sprinkle with salt and pepper. Cover with aluminum foil and roast in the preheated oven for about 30-35 minutes until the shallots are tender and caramelized.

Once cooked, let cool slightly, then finely chop shallots and mix them with the softened butter in a bowl. Adjust seasoning if necessary. Set aside.

In a dry skillet over medium heat, toast the Szechuan peppercorns for about 2-3 minutes, stirring frequently until fragrant. Remove from heat and let cool. Grind the toasted peppercorns in a spice grinder or mortar and pestle until finely ground.

In a small bowl, combine the ground Szechuan peppercorns and blackened seasoning. Mix well.

Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and pepper. Rub the Szechuan peppercorn and blackened seasoning mixture evenly over both sides of the steaks.

Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add a tablespoon of oil to the skillet once it is hot. Sear the ribeye steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. During the last minute of cooking, add the chopped scallions to the pan to lightly char.

Remove the steaks from the skillet and let them rest for 5 minutes.

Slice the ribeye steaks against the grain and top with the roasted shallot confit butter. Garnish with additional fresh herbs if desired and serve immediately.