Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides of the steaks generously with salt, pepper, and crushed cardamom.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced leeks to the skillet and a pinch of salt. Cook, stirring occasionally, for about 10-15 minutes, or until the leeks are soft and caramelized. Remove from heat and set aside.

In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Once hot, add the ribeye steaks to the skillet. Sear for about 4-5 minutes on one side without moving them, until a golden-brown crust forms. Flip the steaks and cook for another 4-5 minutes for medium-rare, or longer if desired. Use a meat thermometer for accuracy; aim for 130°F (54°C) for medium-rare. Remove the steaks from the skillet and let them rest for 5-10 minutes.

In the same skillet, reduce the heat to medium and add the heavy cream, scraping up any brown bits from the bottom of the pan. Stir in the crumbled Roquefort cheese and chives, allowing the cheese to melt and the sauce to thicken slightly, about 3-4 minutes. Season with salt and pepper to taste.

Slice the ribeye steaks against the grain and place them on serving plates. Top with the caramelized leeks, then drizzle the creamy Roquefort and chive reduction over the top. Enjoy your deliciously rich and flavorful meal!