Prepare the Shallot Butter: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and a pinch of salt. Cook until the shallots are soft and caramelized, about 10-15 minutes, stirring occasionally to prevent burning. Once caramelized, remove from heat and let cool slightly.

In a mixing bowl, combine the softened butter, caramelized shallots, fresh thyme, salt, and pepper. Mix until well combined. Transfer the mixture to a piece of parchment paper, shape into a log, and refrigerate until firm.

Prepare the Ribeye Steaks: Preheat your grill or skillet over medium-high heat. In a small bowl, combine the crushed Brazil nuts, smoked chili powder, garlic powder, onion powder, salt, and pepper. Pat the ribeye steaks dry with paper towels and rub the olive oil over both sides of the steaks.

Generously coat each steak with the nut and spice mixture, pressing it onto the meat to adhere. Place the steaks on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

Once cooked, remove the steaks and let them rest for 5 minutes. Slice the ribeye steaks against the grain and serve with a generous dollop of whipped caramelized shallot butter on top. Enjoy your delicious meal!