Prepare the Black Garlic Compound Butter: In a mixing bowl, combine the softened butter, minced black garlic, Worcestershire sauce, and lemon juice. Mix until well combined. Transfer the mixture onto a piece of parchment paper or plastic wrap, shape it into a log, and refrigerate until firm, about 30 minutes.

Caramelize the Shallots: In a skillet over medium heat, add the olive oil and 2 tablespoons of butter. Once melted, add the sliced shallots. Cook, stirring occasionally, until the shallots are golden brown and caramelized, about 10-15 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

Prepare the Steaks: Preheat your grill or skillet over high heat. Pat the ribeye steaks dry with paper towels and season both sides generously with salt and pepper. Once the grill or skillet is hot, add the steaks and sear for 4-5 minutes on each side for medium-rare, adjusting the time depending on your preferred doneness.

Add the Sage Crust: During the last 2 minutes of cooking, sprinkle the chopped fresh sage over the steaks, allowing it to adhere to the meat as it cooks.

Rest the Steaks: Once cooked to your liking, transfer the steaks to a cutting board and let them rest for 5-10 minutes.

Serve: Slice the ribeye steaks against the grain and top with the caramelized shallots and a slice of the black garlic compound butter. Serve immediately.