In a small bowl, combine 1/4 cup olive oil, lime juice, lime zest, and chopped cilantro. Whisk until well combined. Set aside to allow the flavors to meld.

In a small bowl, mix together chipotle powder, ground cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of the ribeye steaks.

In a dry skillet over medium heat, toast the cumin seeds for about 2-3 minutes, stirring frequently until fragrant. Remove from heat and let cool slightly before incorporating into the spice rub, if using whole seeds.

Heat a large skillet or grill pan over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the seasoned ribeye steaks to the pan. Cook for about 4-5 minutes on each side for medium-rare, or longer depending on your desired doneness. Remove the steaks from the pan and let them rest for about 5 minutes.

Slice the rested ribeye steaks against the grain. Drizzle the cilantro-lime infused oil over the sliced steaks and serve immediately.