In a small saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 2 sprigs of fresh rosemary to the melted butter, allowing it to infuse for about 15 minutes. Remove from heat and let it cool. Once cooled, strain the butter to remove the rosemary and transfer it to a bowl. Set aside.

Pat the ribeye steaks dry with paper towels. Rub the steaks with olive oil, then season generously with salt, minced garlic, and crushed black peppercorns on both sides.

Preheat your grill or skillet over high heat. Once hot, place the ribeye steaks on the grill or skillet. Cook for about 4-5 minutes on one side until a nice crust forms. Flip the steaks and cook for another 4-5 minutes for medium-rare, or adjust the time if you prefer a different doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Remove the steaks from the heat and let them rest for about 5-10 minutes. This allows the juices to redistribute.

Serve the ribeye steaks with a dollop of the rosemary confit butter on top. Garnish with chopped fresh parsley for added flavor and presentation.