In a small bowl, combine the softened butter, chopped capers, lemon zest, lemon juice, salt, and black pepper. Mix until well combined.

Transfer the mixture onto a piece of plastic wrap, shape it into a log, and wrap it tightly. Refrigerate until firm, about 30 minutes.

Pat the ribeye steaks dry with paper towels, then season both sides generously with salt and black pepper.

In a large skillet, heat the olive oil over medium-high heat. Add the steaks and sear for about 4-5 minutes on one side until a nice crust forms.

Flip the steaks and add the unsalted butter to the skillet. Baste the steaks with the melted butter continuously for about 3-4 minutes.

Add the chopped marjoram to the butter in the pan and continue to baste for another minute until the steaks reach your desired level of doneness (130°F for medium-rare).

Remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes to allow the juices to redistribute.

Slice the ribeye steaks against the grain and serve with a generous dollop of the lemon-caper compound butter on top. Drizzle some of the brown butter sauce from the skillet over the steaks for extra flavor.