In a small bowl, combine the softened butter, minced shallot, saffron threads, and a pinch of salt. Mix well until all ingredients are evenly incorporated. Set aside to let the flavors meld.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced leeks and season with salt and pepper. Cook, stirring frequently, until the leeks are charred and caramelized, about 5-7 minutes. Remove from heat and set aside.

Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper. In a large skillet or grill pan, heat the remaining tablespoon of olive oil over high heat until shimmering. Add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. During the last minute of cooking, sprinkle the orange zest and drizzle the orange juice over the steaks.

Once cooked to your liking, transfer the steaks to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat.

Slice the ribeye steaks against the grain. Serve topped with the charred leeks and a generous dollop of saffron-shallot butter. Garnish with chopped parsley.