Prepare the Nori Crust: In a food processor, combine the toasted nori sheets and lime zest. Pulse until finely ground. Set aside.

Season the Steaks: Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper.

Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side, or until a crust forms and the steaks reach your desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).

Coat with Nori Crust: Remove the steaks from the skillet and let them rest for 5 minutes. While resting, press the nori and lime-zest mixture onto the top of each steak, ensuring it adheres well.

Make the Wasabi-Scallion & Ginger Butter: In a small bowl, mix the softened butter, wasabi paste, chopped scallions, and grated ginger until well combined. Adjust seasoning with salt if necessary.

Serve: Place the crusted ribeye steaks on plates. Top each steak with a generous dollop of the wasabi-scallion & ginger butter. Serve with lime wedges on the side.