Remove your steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them extremely dry with paper towels. Press the cracked peppercorns and sea salt firmly into both sides of the meat to create a textured rub.

Heat a heavy cast-iron skillet over high heat with the grapeseed oil. Once the oil is shimmering and just starting to smoke, carefully lay the steaks in. Sear for 3–4 minutes per side for medium-rare. In the final minute of searing, toss in the smashed garlic and rosemary sprig to infuse the oil.

Transfer the steaks to a warm plate and tent them loosely with foil. Do not skip this; resting allows the juices to redistribute throughout the meat.

Carefully pour off all but one tablespoon of the rendered fat from the skillet. Add the minced shallots and cook for 1–2 minutes over medium heat until they are soft and golden.

Pour the red wine into the hot pan, using a wooden spoon to scrape up all the browned, flavorful bits (the fond) from the bottom. Let the wine simmer until it has reduced by half.

Stir in the beef bone broth and simmer for another 3 minutes. Turn off the heat and whisk in the chilled butter cubes one at a time. This technique, called monter au beurre, creates a thick, velvety sauce.

Slice the ribeye against the grain and drizzle the rich Merlot reduction over the top.