Soak the dried porcini mushrooms in warm water for about 30 minutes or until softened. Drain, reserving the soaking liquid. Chop the mushrooms finely and set aside.

In a skillet, heat olive oil over medium heat. Add the thinly sliced shallots and cook, stirring frequently, until they are golden brown and crispy, about 10-15 minutes. Remove from heat and drain on paper towels. Season with salt.

Preheat your oven to 400°F (200°C). Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and pepper.

In a large oven-safe skillet, heat 2 tablespoons of butter over high heat. Once the butter is melted and foamy, add the ribeye steaks. Sear for about 3-4 minutes on each side until a golden crust forms.

After searing the steaks, add the chopped porcini mushrooms to the skillet. Transfer the skillet to the preheated oven and roast for an additional 5-7 minutes for medium-rare, or until your desired doneness is reached.

In a small saucepan, combine the roasted garlic, bone marrow, beef stock, and reserved porcini soaking liquid. Bring to a simmer over medium heat, stirring until the bone marrow is melted and the mixture is well combined. Let it reduce slightly, about 5-10 minutes. Season with salt and pepper to taste.

Once the steaks are done, remove them from the oven and let them rest for 5 minutes. Plate the steaks and spoon the velvety roasted garlic bone marrow gravy over the top. Garnish with crispy shallots and chopped parsley.

Serve your Porcini Mushroom and Crispy Shallot-Crusted Ribeye hot, accompanied by your favorite sides.