Prepare the Ginger Confit: If using homemade ginger confit, ensure it is prepared in advance. If using store-bought, drain and set aside.

Prepare the Ribeye Steaks: Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This helps them cook more evenly. Season both sides of the steaks generously with salt and black pepper.

Prepare the Sesame Crust: In a small bowl, mix the ginger confit with the toasted white sesame seeds to create a flavorful paste.

Coat the Steaks: Pat the ginger-sesame mixture onto one side of each ribeye steak, pressing gently to ensure it adheres well.

Cook the Steaks: Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil. Once hot, place the ribeye steaks, crust side down, onto the skillet. Cook for about 4-5 minutes until a golden crust forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or adjust the time according to your preferred doneness. Remove the steaks from the skillet and let them rest for 5 minutes.

Prepare the Sweet Garlic and Charred Scallion Butter: While the steaks rest, in the same skillet, add the scallions. Char them for about 1-2 minutes on each side until they are slightly blackened and tender. In a small bowl, combine the softened butter with the minced garlic and charred scallions. Mix well until combined.

Serve: Slice the ribeye steaks against the grain and serve with a generous dollop of sweet garlic and charred scallion butter on top. Garnish with fresh cilantro or parsley if desired.