In a small skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the finely chopped shallots and a pinch of salt. Cook, stirring occasionally, until the shallots are caramelized, about 8-10 minutes. Remove from heat and let cool slightly.

In a bowl, combine the softened butter, caramelized shallots, fresh thyme, additional smoked sea salt, balsamic vinegar, and black pepper. Mix until well combined. Transfer the mixture onto a piece of parchment paper, shape into a log, and roll tightly. Refrigerate until firm.

Preheat your grill or cast-iron skillet over medium-high heat. In a small bowl, mix together the crushed espresso, smoked sea salt, and black pepper.

Pat the ribeye steaks dry with paper towels and rub both sides with olive oil. Generously coat both sides of the steaks with the espresso seasoning mixture.

Place the seasoned ribeye steaks on the hot grill or skillet. Sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from heat and let rest for 5-10 minutes.

Slice the compound butter into rounds and place a piece on each ribeye steak just before serving. Allow the butter to melt over the steak for added richness. Serve alongside your favorite sides.