In a food processor, combine the dried porcini mushrooms and crushed pink peppercorns. Pulse until the mixture resembles a coarse powder. Set aside.

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

Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned ribeye steaks and sear for about 4-5 minutes on each side, or until a nice crust forms.

Remove the steaks from the skillet and immediately press the porcini mushroom and pink peppercorn mixture onto both sides of the steaks, ensuring they are well-coated.

Return the crusted steaks to the skillet and reduce the heat to medium. Cook for an additional 4-6 minutes for medium-rare, or to your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

In a bowl, combine the softened butter, truffle oil, chopped chives, minced garlic, and parsley (if using). Mix until well combined. Taste and adjust seasoning with salt if necessary.

Once cooked, transfer the ribeye steaks to a cutting board and let them rest for about 5-10 minutes to allow the juices to redistribute.

Slice the steaks against the grain and place them on serving plates. Top each steak with a generous dollop of truffle chive butter. Serve with lemon wedges if desired.