Prepare the Black Garlic Compound Butter: In a mixing bowl, combine the softened butter, mashed black garlic, lemon zest, and a pinch of salt. Mix until well combined. Shape the mixture into a log using parchment paper and refrigerate until firm.

Season the Steaks: In a small bowl, mix together the smoked paprika, oregano, sea salt, and black pepper. Rub the spice mixture all over the ribeye steaks. Let them sit at room temperature for about 30 minutes to enhance the flavor.

Char the Leeks: In a skillet over medium heat, add olive oil. Add the sliced leeks and sauté until they are charred and softened, about 5-7 minutes. Remove from the heat and set aside.

Cook the Steaks: Preheat a grill or a cast-iron skillet over high heat. Once hot, add the ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, adjusting the time according to your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

Rest the Steaks: Remove the steaks from the heat and let them rest for 10 minutes. This allows the juices to redistribute, ensuring a tender steak.

Plate the Dish: While the steaks are resting, toss the charred leeks with lemon juice. Slice the steaks against the grain and arrange them on a serving platter. Top with the charred leeks and slices of black garlic compound butter.

Garnish and Serve: Garnish with freshly chopped parsley. Serve immediately, allowing the butter to melt over the warm steaks.