In a small bowl, combine the toasted caraway seeds and minced smoked garlic. Season with salt and black pepper. Mix well to create a paste.

Pat the ribeye steaks dry with paper towels. Rub the olive oil evenly over both sides of each steak. Generously coat the steaks with the caraway and garlic mixture, pressing it into the meat to adhere.

Preheat a grill or cast-iron skillet over medium-high heat. Once hot, add the ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.

In a medium bowl, combine the softened butter, chopped tarragon, chopped chives, and lemon juice. Mix thoroughly until well combined. Season with salt to taste.

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

Slice the ribeye steaks against the grain and serve topped with a generous dollop of tarragon chive butter. Enjoy!