Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with a little olive oil and wrap it in aluminum foil. Roast in the oven for 30-35 minutes until the cloves are soft and caramelized. Let cool, then squeeze out the roasted garlic into a bowl.

In a small saucepan, melt the ghee over low heat. Add the fresh rosemary sprigs and simmer for about 10 minutes, allowing the flavors to infuse. Remove from heat and strain out the rosemary. Set aside.

Pat the ribeye steaks dry with paper towels. Season generously on both sides with smoked sea salt and freshly cracked black pepper. Spread the roasted garlic over the top of the steaks, pressing gently to adhere.

Heat a cast-iron skillet or grill pan over medium-high heat. Add a splash of olive oil. Once the oil is shimmering, add the ribeye steaks. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time to your desired doneness. For added flavor, baste the steaks with the rosemary-infused ghee during the last few minutes of cooking.

Remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.

Slice the ribeye against the grain and drizzle with the remaining rosemary-infused ghee butter. Garnish with fresh rosemary sprigs. Enjoy your smoked sea salt and roasted garlic-crusted ribeye!