In a small bowl, combine the softened butter, chopped green peppercorns, minced garlic, lemon zest, and lemon juice. Mix well until all ingredients are evenly incorporated.

Transfer the mixture onto a piece of plastic wrap. Shape it into a log, wrap it tightly, and refrigerate until firm (about 30 minutes).

Preheat your grill or skillet over medium-high heat.

Brush the ribeye steaks with olive oil and season generously with salt and freshly ground black pepper on both sides.

In a separate pan, add a little olive oil and heat over medium heat. Add the chopped scallions and cook until charred and softened, about 3-4 minutes. Remove from heat and let cool slightly.

Once cooled, mix the charred scallions with the fresh thyme leaves.

Press the charred scallion and thyme mixture onto one side of each ribeye steak, ensuring an even coating.

Place the ribeye steaks, crust side down, on the preheated grill or skillet. Cook for about 4-5 minutes for medium-rare, depending on the thickness of the steak.

Flip the steaks and cook for an additional 4-5 minutes for medium-rare. Adjust cooking time to achieve desired doneness.

Remove the steaks from the grill or skillet and let them rest for about 5-10 minutes.

Slice the chilled compound butter into rounds and place a slice on top of each ribeye steak just before serving. Allow the butter to melt over the warm steak. Serve with your favorite sides and enjoy!