Preheat the oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and golden. Allow to cool slightly before squeezing the garlic into a bowl.

In a bowl, combine the roasted garlic, softened butter, parsley, chives, thyme, salt, and pepper. Mix well until all ingredients are combined. Transfer the mixture onto a piece of plastic wrap, shape into a log, and refrigerate until firm.

Season the ribeye steaks generously with salt and pepper on both sides. In a shallow dish, combine the crispy shallots and chopped thyme. Press the seasoned ribeye steaks into the shallot-thyme mixture to coat both sides evenly.

In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the ribeye steaks. Cook for about 4-5 minutes on one side until a golden crust forms. Flip the steaks and continue cooking for another 4-5 minutes for medium-rare, or to your desired doneness. Remove the steaks from the skillet and let them rest for about 5 minutes.

Slice the ribeye and serve with a generous dollop of the roasted garlic & herb compound butter on top.