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

Cut the shallots in half and drizzle with olive oil. Season with salt and pepper. Char the shallots in the skillet over medium-high heat, cut side down, until they are deeply caramelized, about 5-7 minutes. Remove from the skillet and let cool.

Season the ribeye steaks generously with salt and black pepper. Press the toasted fennel seeds onto both sides of the steaks to create a crust.

In the same skillet used for the shallots, heat a tablespoon of olive oil over medium-high heat. Add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the skillet and let them rest for at least 5 minutes.

In the same skillet, add the sliced leek and cook until softened, about 3-4 minutes. In a bowl, combine the cooked leeks, butter, smoked paprika, chives, parsley, garlic powder, onion powder, and lemon juice. Mix well until fully combined.

Slice the rested ribeye steaks and top with the smoked leek compound butter. Serve with the charred shallots on the side.