In a bowl, combine the softened butter, smoked paprika, minced garlic, and a pinch of salt. Mix until well combined. Transfer the mixture to a piece of parchment paper, roll it into a log, and refrigerate until firm.

Pat the ribeye steaks dry with paper towels. Season them generously with salt and black pepper on both sides. Brush the tops of the steaks with pomegranate molasses, then press the nigella seeds onto the molasses-coated side of the steaks, ensuring they adhere well.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the halved leeks, cut side down, and cook until they are golden and charred, about 5-7 minutes. Flip and cook for an additional 3-4 minutes until tender. Remove from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Once hot, carefully place the steaks crusted with nigella seeds into the skillet. Cook for about 4-5 minutes on one side, then flip and cook for an additional 3-4 minutes for medium-rare, or to your desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes.

Slice the ribeye steaks against the grain and serve them on a plate alongside the charred leeks. Top each serving with a slice of the smoked paprika compound butter. Garnish with fresh parsley.