Soak the dried porcini mushrooms in warm water for about 20-30 minutes until softened. Drain and finely chop the mushrooms, reserving the soaking liquid.

In a mixing bowl, combine the softened butter, mashed black garlic, and truffle oil. Mix until well combined. Add a pinch of salt and pepper. Place the mixture onto a piece of parchment paper and roll it into a log. Chill in the refrigerator until firm.

In a skillet over medium heat, cook the diced pancetta until crispy and golden brown. Use a slotted spoon to remove the pancetta from the skillet and drain on paper towels. Leave the rendered fat in the skillet.

Pat the ribeye steaks dry with paper towels. Season generously with salt and pepper on both sides.

In the same skillet with the pancetta fat, increase the heat to high. Add the ribeye steaks and sear for 4-5 minutes on each side for medium-rare, or until the desired doneness is reached. During the last minute of cooking, sprinkle the chopped porcini mushrooms and crispy pancetta on top of the steaks, pressing slightly to adhere.

Remove the steaks from the skillet and let them rest for 5-10 minutes to allow the juices to redistribute.

Slice the steaks against the grain. Serve topped with a slice of the black garlic and truffle confit butter and garnish with fresh parsley. Drizzle any remaining pan juices over the steaks for extra flavor.