In a small bowl, combine the softened unsalted butter, finely chopped dried porcini mushrooms, and cracked green peppercorns. Mix well until all ingredients are evenly distributed. Season with a pinch of salt. Transfer the mixture onto a piece of parchment paper, roll into a log, and refrigerate until firm.

Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat your oven to 400°F (200°C).

Pat the ribeye dry with paper towels. Season generously with salt and black pepper on both sides. Spread the confit garlic cloves and fresh thyme leaves on top of the steak, pressing them into the meat.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the ribeye steak and sear for 3-4 minutes on each side until a nice crust forms.

After searing, add the tablespoon of butter to the pan. Transfer the skillet to the preheated oven and roast for about 8-10 minutes for medium-rare, or until it reaches your desired doneness.

Remove the skillet from the oven and transfer the ribeye to a cutting board. Let it rest for 5-7 minutes to allow the juices to redistribute.

Slice the ribeye against the grain and top with slices of the cracked green peppercorn & porcini butter. Garnish with fresh parsley if desired. Serve immediately with your choice of sides.