Preheat your oven to 400°F (200°C).

In a small bowl, mix the softened butter with the roasted garlic, lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste. Transfer the compound butter onto a piece of parchment paper, roll it into a log, and refrigerate until firm.

While the butter is chilling, prepare the ribeye steaks. Pat the steaks dry with paper towels and season both sides generously with salt and black pepper.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the minced shallots and sauté for about 2 minutes until they are softened and begin to caramelize.

Add the chopped rosemary to the skillet and stir for an additional 30 seconds, until fragrant.

Push the shallots and rosemary to the side of the skillet and add the seasoned ribeye steaks. Sear each steak for about 3-4 minutes on each side until a nice crust forms.

Once the steaks are seared, transfer the skillet to the preheated oven. Roast in the oven for about 5-10 minutes, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 140°F for medium).

Remove the skillet from the oven and let the steaks rest for about 5 minutes.

To serve, slice the ribeye steaks and top each portion with a generous slice of the roasted garlic compound butter. Garnish with additional fresh parsley if desired.

Enjoy your Toasted Shallot and Rosemary-Crusted Ribeye!