In a medium bowl, combine the softened butter, minced smoked garlic, chopped parsley, lemon zest, and a pinch of salt and pepper. Mix until well combined.

Transfer the mixture onto a piece of plastic wrap, shape it into a log, and wrap tightly. Refrigerate for at least 30 minutes to firm up.

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Preheat your grill or skillet over medium-high heat.

In a small bowl, mix together the espresso powder, cracked black peppercorns, and sea salt. Rub the mixture all over both sides of the ribeye steaks, ensuring they are evenly coated.

Drizzle olive oil over the grill or skillet. Place the seasoned steaks on the hot grill or skillet. Cook for about 4-5 minutes on one side, then flip.

Continue cooking for another 4-5 minutes for medium-rare, or adjust cooking time to reach your desired doneness.

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

Slice the steaks against the grain and serve topped with slices of the smoked garlic compound butter.