Preheat your oven to 400°F (200°C).

In a baking dish, combine the sliced leeks with olive oil, salt, and pepper. Toss to coat evenly and spread them out in a single layer.

Roast the leeks in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

While the leeks are roasting, season the ribeye steaks generously with salt, pepper, and chopped marjoram on both sides.

In a large skillet over medium-high heat, add a small amount of oil. Once hot, add the ribeye steaks and sear for about 3-4 minutes on each side, or until a nice crust forms.

Once seared, transfer the steaks to the oven (alongside the leeks) and roast for an additional 5-10 minutes, depending on your desired level of doneness (medium-rare is about 130°F or 54°C).

While the steaks are roasting, in a mixing bowl, combine the softened butter, minced garlic, chopped parsley, chopped capers, and lemon juice. Use a fork to mix until well combined and fluffy.

Once the ribeye steaks are done, remove them from the oven and let them rest for 5-10 minutes to allow the juices to redistribute.

Plate the roasted leeks and top with the ribeye steaks. Add a generous dollop of the whipped garlic and parsley-caper butter on top of each steak. Garnish with extra marjoram if desired.

Serve immediately and enjoy your delicious Roasted Leek and Marjoram-Crusted Ribeye!