Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking. This helps them cook evenly.

In a small bowl, combine the sumac, cracked white peppercorns, and a generous pinch of salt. Mix well.

Rub each ribeye steak with olive oil. Then, generously coat both sides of the steaks with the spice mixture, pressing it into the meat for better adhesion.

Preheat a cast-iron skillet or grill over medium-high heat. Add the garlic cloves (unpeeled) to the skillet and char them until blackened on all sides, about 5-7 minutes. Remove the garlic and let it cool.

In the same skillet, add a little more olive oil if needed and place the steaks in the hot skillet. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare, or until your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

While the steaks are cooking, squeeze the cooled garlic cloves out of their skins into a bowl. Mash the garlic with a fork until smooth. Add the softened butter, chopped mint leaves, lemon zest, and lemon juice to the bowl. Mix until well combined.

Once the steaks are cooked, remove them from the skillet and let them rest for at least 5 minutes. This allows the juices to redistribute.

Slice the ribeye steaks and top each serving with a generous dollop of the mint and charred garlic butter. Serve immediately.