Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes.

In a small bowl, combine the smoked sea salt, ground cardamom, and black pepper. Mix well to create a uniform spice blend.

Rub the olive oil over both sides of the ribeye steaks. Generously coat each steak with the spice blend, pressing it into the meat for better adherence.

Heat a grill or cast-iron skillet over medium-high heat until hot enough to sear the meat properly.

Place the seasoned ribeye steaks on the grill or in the skillet. Cook for about 4-5 minutes on one side for medium-rare. Flip the steaks and cook for an additional 4-5 minutes, or until the desired doneness is reached.

Once cooked, remove the steaks from the heat and let them rest for about 10 minutes to allow the juices to redistribute.

In a small saucepan over low heat, melt the ghee. Add the fresh blackberries, chili flakes, honey, and lemon juice. Stir gently until the blackberries break down and the mixture is combined. Remove from heat.

Slice the ribeye steaks against the grain. Drizzle the blackberry-chili ghee butter over the sliced steak and garnish with fresh herbs if desired.