Season the ribeye steaks generously with salt and pepper on both sides.

In a dry skillet over medium heat, add the crushed star anise and toast for 2-3 minutes until fragrant. Remove from heat and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the ribeye steaks and sear for 4-5 minutes on each side until browned and a crust forms. Remove from skillet and set aside.

In the same skillet, reduce the heat to medium, add the minced garlic, and sauté for about 1 minute until fragrant. Add the toasted star anise, orange zest, and orange juice. Stir to combine, scraping up any browned bits from the bottom of the skillet.

Return the ribeye steaks to the skillet and turn them to coat in the glaze. Pour in the beef bone broth and bring the mixture to a simmer. Cover and reduce the heat to low. Let the steaks braise for 45 minutes to 1 hour, or until they reach your desired level of tenderness.

In a small saucepan, combine the minced ginger and chili paste with the remaining bone broth. Simmer over low heat for about 10-15 minutes to allow the flavors to meld. Strain if desired for a smoother jus.

Once the ribeye steaks are tender, remove them from the skillet and let them rest for a few minutes. Slice the steaks against the grain and serve drizzled with the ginger-chili bone broth jus. Garnish with fresh cilantro and sliced green onions.