In a mixing bowl, combine the softened unsalted butter, minced garlic, and chopped fresh dill. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste. Set aside.

Pat the ribeye steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Rub the crushed coriander seeds evenly over both sides of the steaks, pressing gently to adhere.

Heat a grill or cast-iron skillet over medium-high heat. Drizzle the cut sides of the lemon with olive oil and place them cut-side down on the grill or skillet. Cook for about 3-4 minutes or until charred. Remove and set aside.

In the same grill or skillet, add a little more olive oil if necessary. Add the ribeye steaks and cook for about 4-5 minutes on one side for medium-rare, or until desired doneness is reached. Flip the steaks and cook for an additional 4-5 minutes.

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

Serve the ribeye steaks with the charred lemon on the side. Dollop the whipped dill and garlic butter on top of the warm steaks. Squeeze the charred lemon over the steaks for added flavor.