In a small skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leek and cook until caramelized, about 8-10 minutes. Stir frequently to prevent burning. Once caramelized, remove from heat and let cool.

In a mixing bowl, combine the softened unsalted butter, caramelized leeks, fresh thyme, Worcestershire sauce, and lemon juice. Mix until well combined. Transfer to a piece of parchment paper and roll into a log. Refrigerate until firm.

Preheat your grill or a cast-iron skillet over medium-high heat.

Season the ribeye steaks generously with salt and black pepper on both sides.

In a shallow dish, combine the crushed toasted barley and smoked sage. Press the seasoned ribeyes into the barley mixture, coating them evenly on both sides.

Add olive oil to the hot skillet or grill. Place the ribeye steaks in the skillet or on the grill. Cook for about 4-5 minutes per side for medium-rare, adjusting the time according to your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.

Once cooked to your liking, remove the steaks from the heat and let them rest for about 5 minutes. This allows the juices to redistribute.

Slice the steaks against the grain and serve with a dollop of the caramelized leek compound butter on top. Enjoy!