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In a small bowl, combine butter, bottarga, piment d’Espelette, and parsley.
Generously salt and grind black pepper over both sides of the ribeyes, and let rest 10 minutes.
Place a large, heavy skillet or cast-iron pan over high heat for about 5 minutes. Drizzle some olive oil into the pan—it should immediately start smoking. Add the steaks and cook, without moving them, about 2 minutes. Move the steaks a little without flipping them and cook 2 minutes more, to help them brown all over. Once they have a nice crust, turn them over and cook a few minutes more, until the steaks are medium rare. Transfer to a cutting board and rest about 10 minutes to let the juices settle. Slice steaks into 1⁄4-inch-thick slices and place the slices on a platter. Spoon a few generous dollops of bottarga butter over the top and let it melt into the steak. Serve immediately.