Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Pat the steaks dry with paper towels. Rub both sides with olive oil and season generously with salt and freshly ground black pepper.

Heat a large skillet or grill pan over high heat until very hot. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the pan and let them rest on a plate, loosely covered with foil.

In the same skillet, reduce the heat to medium. Add the chopped shallots and minced garlic, cooking until softened and caramelized, about 3-4 minutes.

Pour in the Cabernet Sauvignon and scrape up any browned bits from the bottom of the pan. Increase the heat to medium-high and let the wine reduce by half, about 5-7 minutes.

Once reduced, lower the heat and stir in the butter until melted and the sauce is glossy. Season with additional salt and pepper if necessary.

In a small bowl, combine the remaining unsalted butter with black truffle oil. Mix until well blended and set aside.

Slice the ribeye steaks against the grain. Plate the steak slices and drizzle with the Cabernet Sauvignon reduction. Add dollops of the black truffle butter on top, allowing it to melt into the warm steak. Garnish with fresh rosemary sprigs.

Serve the charred shallot and rosemary-crusted ribeye steak with your choice of sides and enjoy a delicious gourmet meal.