Prepare the Compound Butter: In a mixing bowl, combine the softened unsalted butter, sun-dried tomatoes, fresh parsley, lemon juice, salt, and pepper. Mix well until all ingredients are thoroughly combined. Transfer the mixture onto a piece of plastic wrap, shape it into a log, and refrigerate until firm.

Prepare the Ribeye Steaks: Pat the ribeye steaks dry with paper towels and season both sides generously with salt and pepper. In a small bowl, mix together minced garlic and chopped fresh oregano. Rub the garlic and oregano mixture all over the steaks to create an even crust.

Cook the Steaks: Heat olive oil in a large cast-iron skillet over medium-high heat. Once the oil is hot, add the ribeye steaks to the skillet. Sear the steaks for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to reach your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Rest the Steaks: Once cooked to your liking, remove the steaks from the skillet and place them on a cutting board. Allow the steaks to rest for about 5-10 minutes to let the juices redistribute.

Serve: Slice the ribeye steaks against the grain and serve with a generous dollop of the sun-dried tomato compound butter on top. Enjoy your crispy garlic and fresh oregano-crusted ribeye!