Preheat your grill or broiler to high heat. Place the poblano peppers on the grill or under the broiler. Char them on all sides until the skin is blistered and blackened, about 8-10 minutes. Once charred, remove the peppers from heat and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes.

In a small bowl, combine the softened butter, minced garlic, and chopped cilantro. Mix well until combined. Set aside.

While the poblano peppers are steaming, rub the ribeye steaks with olive oil, lime zest, lime juice, smoked paprika, salt, and pepper. Let them marinate for at least 15 minutes to absorb the flavors.

Once cool enough to handle, peel the charred skin off the poblanos. Remove the stems and seeds, then finely chop the peppers.

Preheat a skillet over medium-high heat. Once hot, add the chopped poblano peppers to the skillet. Sauté for about 2-3 minutes until heated through. Press the poblano mixture onto one side of each ribeye steak to create a crust.

Place the ribeye steaks crust-side down in the hot skillet. Cook for about 4-5 minutes, or until a nice crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or longer to your desired doneness.

Once cooked, remove the ribeye steaks from the skillet and let them rest for 5 minutes. Top each ribeye with a generous dollop of the cilantro-garlic butter before serving.