Season the ribeye steaks with salt and pepper generously on both sides. Let them sit at room temperature for about 15 minutes before cooking.

Heat a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes on each side for medium-rare, or until desired doneness. Add butter and garlic, basting the steaks. Remove from pan and let rest.

In a saucepan, combine rice, water, pumpkin puree, salt, and nutmeg. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and liquid is absorbed.

Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork and adjust seasonings if needed.

Divide the pumpkin rice among bowls. Slice the rested steak and place it over the rice. Drizzle with any remaining garlic butter from the pan.

Garnish with fresh herbs like parsley or thyme. Serve immediately while warm.

Transfer any leftovers to airtight containers and refrigerate within 2 hours of cooking. Consume within 3 days for best quality.