Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning. This should take about 4-5 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine the toasted pine nuts, chopped sage, grated Parmesan, breadcrumbs, salt, and pepper. Mix well until all ingredients are evenly combined.

Pat the ribeye steaks dry with paper towels and season both sides generously with salt and black pepper.

In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the ribeye steaks and sear for about 3-4 minutes on each side, or until a nice crust forms.

Remove the skillet from heat and spread the pine nut and sage mixture evenly over the top of the steaks, pressing gently to adhere.

Transfer the skillet to the preheated oven and bake for about 8-10 minutes for medium-rare, or until the desired doneness is reached.

While the steaks are baking, prepare the whipped brown butter. In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

Once the steaks are done, remove them from the oven and let rest for 5 minutes. Drizzle the whipped brown butter over the top of the steaks.

Garnish with fresh sage leaves if desired and serve immediately.