Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast them in the oven for about 20-25 minutes, or until tender. Once roasted, let the garlic cool slightly, then squeeze the cloves out of their skins into a mixing bowl.

Add the softened butter, chopped parsley, salt, and pepper to the bowl. Mix until well combined. Transfer the compound butter to a piece of parchment paper, shape it into a log, and refrigerate until firm.

In a dry skillet over medium heat, toast the crushed walnuts for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and set aside. Season the ribeye steaks generously with salt and black pepper on both sides.

In the same skillet used for the walnuts, add olive oil and heat over medium-high heat. Place the lemon halves cut-side down in the skillet and char for about 3-4 minutes until grill marks appear. Remove and set aside.

In the skillet, add the seasoned ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. During the last minute of cooking, sprinkle the toasted crushed walnuts over the top of the steaks, pressing gently to adhere.

Remove the steaks from the skillet and let them rest for 5 minutes. Serve the ribeye steaks topped with a slice of the whipped roasted garlic compound butter and the charred lemon halves on the side for squeezing over the steaks.