Take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes.

In a small bowl, combine the smoked sea salt, finely chopped rosemary, and black pepper to create a seasoning rub.

Rub the olive oil over both sides of the ribeye steaks, then generously apply the seasoning rub, pressing it into the meat.

In a small saucepan, melt the softened butter over low heat. Add the finely chopped shallots and cook until translucent, about 2-3 minutes.

Stir in the mashed black garlic and cook for an additional minute. Remove from heat and set aside.

Preheat a grill or cast-iron skillet over high heat. Sear the ribeye steaks for about 4-5 minutes on each side for medium-rare.

After cooking, remove the steaks from heat and let them rest on a cutting board for about 5-10 minutes.

Slice the ribeye steaks against the grain, drizzle with the black garlic and shallot confit butter, and garnish with fresh rosemary sprigs. Serve immediately.