Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.

In a small saucepan over low heat, melt the ghee. Add the fresh blackberries and chili flakes, stirring gently for about 5 minutes until the blackberries soften.

Remove from heat and stir in the lemon juice. Set aside to cool slightly.

Pat the ribeye steaks dry with paper towels. Rub olive oil all over the steaks.

In a small bowl, combine the crushed cardamom seeds and smoked sea salt. Rub this mixture generously onto both sides of the steaks.

Preheat a cast-iron skillet or grill pan over medium-high heat. Place the ribeye steaks in the pan and cook for about 4-5 minutes on one side.

Flip the steaks and cook for another 4-5 minutes for medium-rare. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Once cooked to your liking, remove the steaks from the heat and let them rest for at least 5 minutes.

Slice the ribeye against the grain and arrange on a serving platter. Drizzle the blackberry-chili ghee butter over the sliced steak and garnish with fresh herbs if desired.