In a dry skillet over medium heat, toast the allspice berries for about 3-4 minutes until fragrant. Remove from heat and let cool slightly.

Once cooled, crush the allspice berries using a mortar and pestle or spice grinder until finely ground.

In a small bowl, combine the ground allspice, minced garlic, olive oil, salt, and black pepper. Mix well to form a paste.

Rub the allspice and garlic mixture all over the ribeye steaks. Allow them to marinate at room temperature for 30 minutes.

Preheat a grill or grill pan over medium-high heat. Place the quartered onion on the grill and cook for about 4-5 minutes on each side, or until charred and tender. Remove from heat and let cool slightly.

Once cooled, chop the charred onion into small pieces.

In a mixing bowl, combine the softened butter, chopped charred onion, fresh parsley, and lemon juice. Mix until well combined. Set aside.

Return the grill or grill pan to high heat. Add the marinated ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Use a meat thermometer for precision (130°F for medium-rare).

Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes.

Slice the ribeye steaks against the grain and serve topped with a generous dollop of the charred onion butter. Enjoy!