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

In a small bowl, combine the sumac, dried mint, garlic powder, onion powder, salt, and black pepper. Mix well.

Rub the spice mixture evenly over both sides of the ribeye steaks. Press the spices into the meat to ensure they adhere.

In a dry skillet over medium heat, add the pine nuts. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from the skillet and set aside.

In the same skillet, add olive oil and heat over medium-high heat. Once the oil is shimmering, add the seasoned ribeye steaks. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant and lightly golden. Stir in the toasted pine nuts.

Once the steaks are cooked to your preference, remove them from the skillet and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat.

Slice the ribeye steaks against the grain and drizzle with the garlic butter and toasted pine nut mixture. Garnish with fresh mint leaves. Enjoy!