Toast the black cardamom pods in a dry skillet over medium heat for about 2-3 minutes until fragrant. Remove from heat, let cool, and then grind the toasted pods into a fine powder using a spice grinder or mortar and pestle.

Generously season both sides of the ribeye steaks with salt, pepper, and the ground black cardamom.

In a large skillet over medium heat, add the chopped Serrano ham and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside on paper towels to drain.

In the same skillet, add the seasoned ribeye steaks. Sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove the steaks from the skillet and let them rest for 5-10 minutes.

In a small saucepan, melt the unsalted butter over low heat. Once melted, add the bourbon and maple syrup, stirring to combine. Allow the mixture to simmer for 2-3 minutes until slightly thickened and fragrant. Remove from heat.

Place the rested ribeye steaks on serving plates. Spoon the smoked bourbon-maple ghee over the top and sprinkle with the crispy Serrano ham. Garnish with fresh thyme sprigs.

Serve immediately, enjoying the rich flavors of the ribeye and the delightful crunch of the Serrano ham.