Take the ribeye steaks out of the refrigerator and let them come to room temperature (about 30 minutes). Preheat your grill or cast-iron skillet over medium-high heat.

In a small bowl, mix the date molasses with salt and pepper. Brush the mixture onto both sides of the ribeye steaks. Press the toasted sesame seeds onto the steaks, coating them evenly.

Add olive oil to the grill or skillet. Once hot, place the ribeye steaks on the grill. Cook for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes for medium-rare (adjust time for desired doneness). Remove the steaks from the heat and let them rest for 5-10 minutes.

While the steaks are resting, add the scallions to the same grill or skillet and char them for about 2 minutes on each side until they have grill marks. Remove the scallions and set aside.

In the same skillet, add minced ginger and sauté for about 1 minute until fragrant. Pour in the chicken broth, soy sauce, rice vinegar, and honey. Bring to a simmer and reduce for about 5-7 minutes, or until slightly thickened.

Slice the rested ribeye steaks against the grain and arrange them on a serving platter. Drizzle the charred scallion and ginger reduction over the steaks. Garnish with the charred scallions.