Take the ribeye steaks out of the refrigerator and let them come to room temperature (about 30 minutes). This ensures even cooking.

In a small bowl, mix together the smoked paprika and sea salt. Rub this mixture generously over both sides of the ribeye steaks.

If using a grill, preheat it to high heat. If using a skillet, place it over medium-high heat and add the olive oil.

Once the grill or skillet is hot, place the steaks on it. Cook for about 4-5 minutes on one side without moving them, to get a good sear. Flip the steaks and cook for another 4-5 minutes for medium-rare, or adjust the time for your preferred doneness.

While the steaks are cooking, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and fresh sage leaves. Cook until the butter turns golden brown and has a nutty aroma, about 3-4 minutes. Remove from heat and set aside.

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

Slice the steaks against the grain and serve with a generous drizzle of the brown butter and sage compound butter on top. Finish with freshly cracked black pepper to taste.