In a dry skillet over medium heat, toast the caraway seeds for 2-3 minutes, stirring frequently until fragrant. Remove from heat and let cool slightly. Once cooled, crush the caraway seeds using a mortar and pestle or a spice grinder until coarsely ground.

Pat the ribeye steaks dry with paper towels and season generously with salt and pepper on both sides. Rub the smoked hickory seasoning evenly over the steaks, then press the crushed caraway seeds onto both sides of the ribeye to create a crust.

Heat the olive oil in a large cast-iron skillet over high heat. Once the oil is shimmering, carefully add the ribeye steaks to the skillet. Sear the steaks for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.

While the steaks are cooking, heat the ghee in a separate skillet over medium heat. Add the halved leeks, cut side down, and cook for about 3-4 minutes until they are charred and tender. Flip them over and cook for an additional 2 minutes. Remove the leeks from the skillet and chop them finely. Stir the chopped leeks into the ghee and season with salt and pepper to taste.

Once the steaks are cooked to your liking, remove them from the skillet and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.

Slice the ribeye steaks against the grain and plate them. Drizzle the charred leek ghee butter over the steaks and garnish with fresh parsley. Serve immediately.