In a small bowl, combine the Lapsang Souchong tea leaves, cracked long peppercorns, and coarse sea salt. Rub the mixture generously over both sides of the ribeye steaks. Let the steaks sit at room temperature for about 30 minutes.

In a small saucepan over medium heat, melt the ghee. Add the blackberries and cook for 2-3 minutes until they begin to break down. Stir in the bourbon and honey, cooking for another 2 minutes until the mixture thickens slightly. Remove from heat and let it cool slightly. Strain through a fine mesh sieve if desired, or leave as is for a chunkier texture.

Preheat your grill to high heat. Place the ribeye steaks on the grill and cook for about 4-5 minutes on one side until a good char forms. Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or until your desired doneness is reached. Remove from the grill and let the steaks rest for about 5 minutes.

Slice the ribeye steaks against the grain and plate them. Drizzle the blackberry-bourbon ghee butter over the steaks and garnish with fresh thyme sprigs.