Take the prime ribeye out of the refrigerator and allow it to come to room temperature for about 30-45 minutes. This ensures even cooking.

Preheat your grill or oven to high heat (450°F/232°C).

In a bowl, combine the chopped scallions, coriander, olive oil, salt, and pepper. Mix well to create a paste.

Generously season the ribeye steak with salt and pepper on both sides. Pat the scallion and coriander mixture onto the surface of the ribeye, pressing it firmly to adhere.

Place the ribeye on the grill or in the oven. Cook for about 5-7 minutes on each side for medium-rare, or until your desired doneness is achieved. Use a meat thermometer for accuracy (130°F/54°C for medium-rare).

While the steak is cooking, in a saucepan over medium heat, add the Merlot and beef stock. Bring to a simmer and reduce by half, about 10-15 minutes.

Once reduced, remove from heat and whisk in the minced garlic, lemon juice, and 2 tablespoons of butter until smooth. Season with salt and pepper to taste.

In a small bowl, mix the softened butter with smoked paprika. Form into a log, wrap in parchment paper, and refrigerate until firm.

Once the steak is cooked to your liking, remove it from the heat and let it rest for 10-15 minutes. This allows the juices to redistribute.

Slice the ribeye against the grain and serve with a generous drizzle of Merlot jus. Top each portion with a slice of smoked paprika butter for added richness.