Prepare the Sun-Dried Tomato Confit Butter: In a small bowl, combine the softened butter, chopped sun-dried tomatoes, chopped parsley, and lemon juice. Mix until well combined. Place the mixture onto a piece of plastic wrap and roll it into a log shape. Twist the ends to secure and refrigerate until firm.

Caramelize the Shallots: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced shallots and a pinch of salt. Cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes. Remove from heat and set aside.

Prepare the Ribeye Steaks: Preheat your grill or skillet to high heat. Pat the ribeye steaks dry with paper towels and season both sides with salt, pepper, garlic powder, and chopped fresh oregano.

Cook the Ribeye Steaks: Add the remaining tablespoon of olive oil to the hot grill or skillet. Carefully place the ribeye steaks on the heat. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Combine and Serve: Once the steaks are cooked, remove them from the heat and let them rest for about 5 minutes. Top each steak with a generous scoop of the sun-dried tomato confit butter and the caramelized shallots. Serve immediately and enjoy!