In a dry skillet over medium heat, toast the whole allspice berries until fragrant, about 3-4 minutes. Remove from heat and let cool slightly. Once cooled, crush the allspice berries and the cracked white peppercorns using a mortar and pestle or a spice grinder until coarsely ground.

Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil and season generously with salt. Press the toasted allspice and cracked white peppercorn mixture onto both sides of the steaks to create a crust.

Preheat a cast-iron skillet or grill over high heat. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until the desired doneness is reached. Use a meat thermometer to check the internal temperature – it should read 130°F (54°C) for medium-rare.

In a small bowl, combine the softened butter, mashed smoked black garlic, chopped chives, and lemon juice. Mix until well blended and season with salt to taste.

Remove the steaks from the skillet and let them rest for 5-10 minutes to allow the juices to redistribute.

Top each ribeye steak with a generous dollop of the smoked black garlic butter. Serve with your favorite sides and enjoy!