In a medium bowl, combine softened butter, roasted black garlic, chives, parsley, lemon zest, and a squeeze of fresh lemon juice. Mix until smooth. Transfer to parchment paper, shape into a log, and refrigerate until firm.

Preheat your grill or cast-iron skillet over medium-high heat. Pat the Wagyu ribeye steaks dry and season generously with smoked sea salt and cracked black pepper on both sides.

In a shallow dish, spread the crushed macadamia nuts. Press each steak into the nuts to coat both sides evenly.

Add olive oil to the hot skillet or grill. Once hot, add the coated ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Remove the steaks from the heat and let them rest for about 5 minutes to allow the juices to redistribute.

Slice the steaks against the grain and serve with a generous dollop of the whipped black garlic butter on top. Garnish with additional chopped herbs if desired.