Prepare the Bourbon-Pecan Butter: In a medium bowl, combine the softened butter, toasted pecans, bourbon, maple syrup, and a pinch of salt. Mix well until fully incorporated. Transfer the mixture onto a piece of parchment paper. Roll it into a log shape and twist the ends to seal. Refrigerate until firm, about 30 minutes.

Char the Shallots: Preheat a grill or a cast-iron skillet over medium-high heat. Place the shallots cut-side down on the grill or skillet. Cook for about 3-5 minutes, until they are charred and tender. Remove from heat and let cool slightly before finely chopping.

Prepare the Ribeye Steaks: Preheat your grill or skillet to high heat. Pat the ribeye steaks dry with paper towels. Brush both sides with olive oil and season generously with salt and freshly ground black pepper.

Crust the Steaks: In a small bowl, combine the charred shallots and clementine zest. Press the mixture onto one side of each steak to create a crust.

Cook the Ribeye Steaks: Place the steaks crust-side down on the hot grill or skillet. Cook for about 4-5 minutes for medium-rare, then flip and cook for an additional 3-4 minutes on the other side. Adjust cooking time based on your preferred doneness.

Rest the Steaks: Remove the steaks from the heat and let them rest for 5-10 minutes. This allows the juices to redistribute.

Serve: Slice the steaks against the grain. Place a slice of the Bourbon-Pecan Butter on top of each steak while still warm, allowing it to melt over the meat. Serve immediately.