In a medium bowl, combine the softened butter, 1 tablespoon of fresh basil, balsamic vinegar, garlic powder, salt, and pepper. Mix until well combined. Fold in the halved cherry tomatoes gently. Transfer the mixture onto a piece of parchment paper, shape it into a log, and roll it tightly. Twist the ends to seal. Refrigerate for at least 30 minutes to firm up.

Pat the ribeye steaks dry with paper towels. In a small bowl, mix the smoked garlic powder, chopped basil, sea salt, and black pepper. Rub the olive oil onto both sides of the steaks, then coat them with the spice mixture, pressing it in to adhere.

Preheat your grill or skillet over medium-high heat. Once hot, add the ribeye steaks. Cook for about 4-5 minutes on each side for medium-rare, adjusting time for your preferred doneness. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare.

Once cooked to your liking, remove the steaks from the heat and let them rest for 5-10 minutes. This allows the juices to redistribute.

Unwrap the compound butter log and slice it into rounds. Place a slice of the roasted tomato compound butter on each ribeye steak just before serving, allowing it to melt over the meat. Serve with your favorite sides and enjoy!