Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil. Roast in the oven for about 30-35 minutes, or until soft and golden.

While the garlic roasts, season the ribeye steaks generously with salt and pepper on both sides. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from the skillet and let rest.

In the same skillet, add the sliced shallots and sauté until they are deep golden brown and caramelized, about 8-10 minutes. Season with a little salt and pepper.

Once the shallots are browned, add the fresh thyme leaves and sauté for an additional minute. Pour in the balsamic vinegar and scrape the bottom of the skillet to release any browned bits. Add the beef broth and let it simmer for about 5-7 minutes, or until it reduces slightly. Stir in the roasted garlic by squeezing the cloves out of their skins, and then add the butter, stirring until melted and combined.

Plate the rested ribeye steaks and spoon the shallot reduction over the top. Garnish with chopped parsley for a fresh touch.

Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.