Prepare the Ribeye: In a small bowl, combine the finely ground espresso beans, crushed allspice, salt, and black pepper. Rub this mixture generously onto both sides of the ribeye steaks. Allow the steaks to sit at room temperature for 30 minutes to absorb the flavors.

Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the ribeye steaks. Sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.

Make the Brown Butter Sage Sauce: In the same skillet, reduce the heat to medium. Add the unsalted butter and let it melt, swirling the pan occasionally. Once the butter is melted and starts to turn golden brown, add the minced garlic and sage leaves. Sauté for about 1-2 minutes until fragrant and the sage is crispy.

Finish the Sauce: Stir in the lemon zest and remove the skillet from heat. If desired, you can add a splash of lemon juice for brightness.

Serve: Slice the rested ribeye steaks against the grain and arrange on plates. Drizzle the brown butter sage sauce over the steaks. Serve with lemon wedges on the side.