Prepare the Sesame Miso Butter: In a medium bowl, combine the softened butter, white miso paste, toasted sesame oil, toasted sesame seeds, grated ginger, and chopped green onion. Mix well until all ingredients are thoroughly combined.

Transfer the mixture onto a piece of parchment paper, shape it into a log, and roll it up tightly. Chill in the refrigerator until firm.

Prepare the Ribeye Steaks: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Preheat your grill or skillet over medium-high heat.

Pat the steaks dry with paper towels, then rub both sides with olive oil and season generously with salt. Coat the steaks evenly with grated ginger and cracked white pepper, pressing gently to adhere the spices to the meat.

Cook the Steaks: Place the ribeye steaks on the heated grill or skillet. Cook for about 4-5 minutes on one side, without moving them, until a nice crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or until your desired doneness is reached.

Remove the steaks from the heat and let them rest for 5-10 minutes.

Serve: Slice the steaks against the grain and serve topped with slices of the chilled sesame miso butter. Enjoy with your favorite sides!