Prepare the Porcini Mushroom Compound Butter: Soak the dried porcini mushrooms in warm water for about 30 minutes until softened. Drain and finely chop the mushrooms. In a mixing bowl, combine the softened butter, chopped porcini mushrooms, fresh parsley, and lemon juice. Mix well until all ingredients are thoroughly combined. Place the mixture on a sheet of parchment paper and roll it into a log shape. Twist the ends to seal and refrigerate until firm, about 30 minutes.

Prepare the Ribeye Steaks: Preheat your oven to 400°F (200°C). Pat the ribeye steaks dry with paper towels. This will help achieve a crispy crust. In a small bowl, combine olive oil, minced garlic, chopped tarragon, salt, and pepper. Mix well. Rub the garlic and tarragon mixture generously over both sides of the steaks.

Sear the Steaks: Heat a cast-iron skillet over medium-high heat until it is hot. Add the ribeye steaks to the skillet. Sear the steaks for about 3-4 minutes on each side until a golden-brown crust forms.

Bake the Steaks: Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Rest the Steaks: Remove the skillet from the oven and let the steaks rest for about 5 minutes to allow the juices to redistribute.

Serve: Slice the compound butter into rounds and place a slice on top of each ribeye steak just before serving. Allow it to melt over the warm steak. Serve with your choice of sides, and enjoy your Crispy Garlic and Tarragon-Crusted Ribeye!