In a mixing bowl, combine the softened butter, smoked bone marrow, yuzu juice, and a pinch of salt. Mix until well combined and creamy. Transfer the mixture onto a piece of parchment paper, roll into a log, and refrigerate until firm.

Preheat a grill or grill pan over medium-high heat. Toss the trimmed scallions with olive oil, salt, and pepper. Grill the scallions for about 2-3 minutes per side until charred and tender. Remove from heat and set aside.

Pat the ribeye steaks dry with paper towels. Season generously with salt, pepper, and yuzu zest on both sides.

In a cast-iron skillet, heat a tablespoon of olive oil over high heat until shimmering. Add the ribeye steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting time based on desired doneness. Remove the steaks from the skillet and let them rest for 5-10 minutes.

Slice the ribeye steaks against the grain and arrange them on a serving platter. Top with the charred scallions and dollops of the smoked bone marrow butter. Garnish with fresh herbs for added flavor and presentation.

Serve immediately and enjoy your flavorful Charred Scallion and Yuzu-Crusted Ribeye with Smoked Bone Marrow Butter!