In a medium bowl, combine the softened butter, wasabi paste, chopped parsley, lemon juice, and a pinch of salt. Mix well until all ingredients are fully incorporated.

Place the mixture on a piece of plastic wrap, shape it into a log, and tightly wrap it. Refrigerate until firm, about 30 minutes.

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

Preheat your grill or skillet over medium-high heat. Season both sides of each steak with salt and pepper, then rub the toasted coriander and yuzu zest over the top of the steaks.

Add olive oil to the skillet or brush it onto the grill grates. Place the steaks in the skillet or on the grill and cook for about 4-5 minutes on one side until a nice crust forms.

Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or until your desired doneness is reached.

Once cooked, remove the steaks from the heat and let them rest for about 5-10 minutes. This allows the juices to redistribute.

Slice the chilled compound butter into rounds and place a slice on each ribeye steak just before serving. Enjoy your Toasted Coriander and Yuzu-Crusted Ribeye with the flavorful Wasabi-Parsley Compound Butter!