Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes.

Preheat your grill or smoker to high heat (around 450°F - 500°F).

In a small bowl, combine the minced smoked garlic, chopped rosemary, salt, and black pepper. Rub the mixture evenly over both sides of the ribeye steaks, pressing gently to adhere.

Drizzle a little olive oil over the steaks and place them on the grill or smoker. Cook for 4-5 minutes on one side until a nice crust forms.

Flip the steaks and continue cooking for another 4-5 minutes for medium-rare, or longer for your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.

In a small bowl, mix the softened butter with the roasted bone marrow and chopped thyme until well combined. Season with a pinch of salt and black pepper to taste.

Once the ribeye steaks reach your desired doneness, remove them from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute.

Slice the ribeye steaks against the grain and serve topped with a generous dollop of roasted bone marrow butter. Enjoy with your favorite sides!