In a medium bowl, combine 1/4 cup softened unsalted butter, lemon zest, fresh thyme, fresh rosemary, salt, and pepper. Mix until well combined. Shape the mixture into a log, wrap it in parchment paper, and refrigerate until firm.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes, or until the leeks are soft and caramelized. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and set aside.

Preheat your grill or skillet over medium-high heat. Pat the ribeye steaks dry with paper towels and season both sides generously with salt and cracked black pepper.

Place the seasoned ribeyes on the hot grill or skillet. Cook for about 4-5 minutes per side for medium-rare, adjusting the time based on your preferred doneness. Once cooked to your liking, remove the steaks from the heat and let them rest for about 5 minutes.

To serve, place a generous spoonful of the caramelized leeks on top of each ribeye steak. Slice the chilled herb-infused compound butter into rounds and place a slice on top of the leeks on each steak.

Serve immediately, allowing the compound butter to melt over the warm leeks and steak.