Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps ensure even cooking.

In a mixing bowl, combine the softened butter, rehydrated and finely chopped porcini mushrooms, minced garlic, and chopped parsley. Mix well until all the ingredients are evenly incorporated.

Transfer the mixture onto a piece of plastic wrap, shape it into a log, and twist the ends to seal. Refrigerate until firm.

Pat the steaks dry with paper towels. Season both sides generously with salt, pepper, and cracked grains of paradise.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. During the last minute of cooking, add the crispy shallots to the skillet to warm them through.

Once cooked, remove the steaks from the skillet and let them rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute.

Slice the steaks against the grain, and place them on serving plates. Top each steak with a generous slice of porcini mushroom confit butter and a sprinkling of crispy shallots.