In a bowl, combine the softened unsalted butter, minced ginger, minced shallots, honey, and a pinch of salt. Mix well until all ingredients are fully incorporated.

Transfer the mixture onto a piece of plastic wrap. Shape it into a log, wrap tightly, and refrigerate until firm, about 30 minutes.

Preheat your oven to 400°F (200°C).

Pat the ribeye steak dry with paper towels. Season both sides generously with star anise powder, grapefruit zest, salt, and black pepper.

In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the ribeye and sear for about 4-5 minutes on each side, or until a nice crust forms.

Transfer the skillet to the preheated oven and roast for an additional 6-8 minutes for medium-rare, or to your desired doneness.

Remove the skillet from the oven and let the steak rest for 5-10 minutes.

Slice the ribeye against the grain and serve topped with slices of the ginger-shallot compound butter. Enjoy!