Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the minced garlic, chopped basil, breadcrumbs, Parmesan cheese, salt, and pepper. Mix well to create the crust mixture.

Pat the ribeye steaks dry with paper towels and season both sides with salt and pepper.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the ribeye steaks and sear them for about 3-4 minutes on each side, until they develop a golden-brown crust.

Once seared, remove the skillet from heat and generously press the garlic and basil crust mixture onto the top of each steak.

Transfer the skillet to the preheated oven and bake for about 8-10 minutes for medium-rare, or until your desired doneness is reached. Use a meat thermometer to ensure accuracy (130°F for medium-rare).

While the steaks are baking, prepare the sun-dried tomato compound butter. In a small bowl, mix together the softened butter and chopped sun-dried tomatoes until well combined. Set aside.

Once the steaks are done, remove them from the oven and let them rest for about 5 minutes.

Serve the ribeye steaks topped with a generous dollop of sun-dried tomato compound butter and garnish with fresh parsley.

Enjoy your Crispy Garlic and Fresh Basil-Crusted Ribeye!