Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap it in aluminum foil. Roast in the preheated oven for about 30-35 minutes, until the cloves are soft and caramelized. Set aside to cool.

In a dry skillet over medium heat, toast the fennel seeds until fragrant, about 2-3 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine the softened butter, finely chopped chives, lemon juice, lemon zest, and a pinch of salt. Mix well until fully combined. Transfer to a piece of plastic wrap and shape it into a log. Refrigerate until firm.

Rub the ribeye steaks with olive oil and season generously with salt and black pepper on both sides. Once the roasted garlic is cool enough to handle, squeeze the soft garlic cloves into a bowl and mash them into a paste.

Spread the roasted garlic paste evenly over the top of each steak. Sprinkle the toasted fennel seeds over the garlic, pressing them gently to adhere.

Heat a cast-iron skillet over medium-high heat. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare (adjust the time for desired doneness). Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.

Remove the steaks from the skillet and let them rest for 5-10 minutes to allow the juices to redistribute.

Slice the ribeye steaks and serve topped with slices of the chive confit butter. Enjoy with your favorite sides.