In a mixing bowl, combine the softened butter, wasabi paste, chopped chives, lemon juice, and a pinch of salt. Mix until well combined and smooth. Spoon the mixture onto a piece of parchment paper and roll it into a log shape. Twist the ends to seal and refrigerate until firm, about 30 minutes.

Preheat your grill or a cast-iron skillet over medium-high heat. Season the ribeye steaks liberally with salt and pepper on both sides.

In a small bowl, combine the toasted nigella seeds and yuzu zest. Press this mixture onto both sides of the steaks to create a crust.

Drizzle olive oil on the grill or skillet, then place the ribeye steaks on the hot surface. Cook for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes for medium-rare, or longer to reach your desired doneness. Remove the steaks from the heat and let them rest for 5 minutes.

Slice the ribeye and serve with a generous dollop of the wasabi-chive compound butter on top. Enjoy with your favorite sides!