In a medium bowl add the Canned Chickpeas (1 can), Paprika (2 teaspoon), Olive Oil (1 tablespoon), Salt (to taste), and Ground Black Pepper (to taste). Toss to combine and set aside.
Place the Boneless Ribeye Steak (4) on a plate. Dust both sides of each steak with the Curry Powder (2 tablespoon) followed by the Salt (to taste) and Ground Black Pepper (to taste).
Preheat a large cast iron skillet to medium-high heat and melt the Unsalted Butter (2 tablespoon). Add the steaks to the skillet and sear on both sides until slightly golden brown about two to three minutes. Turn off the heat and then add the chickpeas.
Place the cast iron skillet into the oven and cook the steaks for about four to five minutes.
Remove the cast iron skillet from the oven and set aside to rest before slicing. Once cool, slice the steak and garnish with Greek Yogurt (to taste), Radish (to taste), and Fresh Cilantro (to taste). Enjoy!