In a dry skillet over medium heat, toast the allspice berries until fragrant, about 2-3 minutes. Remove from heat and let cool slightly. Coarsely grind the toasted allspice and mix with the cracked green peppercorns and a pinch of salt.

Pat the ribeye steaks dry with paper towels. Rub both sides of the steaks with 2 tablespoons of olive oil, then coat generously with the allspice and peppercorn mixture. Press the spices into the meat to help them adhere. Let the steaks sit at room temperature for about 30 minutes.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 10-15 minutes. Remove from heat and set aside.

Preheat a grill or cast-iron skillet over high heat. Once hot, add the ribeye steaks. Cook for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes for medium-rare, or longer to your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

While the steaks are cooking, in a small bowl, combine the softened butter, caramelized leeks, lemon zest, and lemon juice. Mix well and adjust seasoning with salt and pepper.

Remove the ribeye from the heat and let it rest for about 5-10 minutes to allow juices to redistribute.

Slice the ribeye and serve topped with a generous dollop of fire-roasted leek confit butter.