Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes. Pat the steaks dry with paper towels, then season generously with salt and pepper on both sides. In a small bowl, combine olive oil, chopped rosemary, and minced garlic. Rub this mixture all over the steaks.

Preheat the oven to 425°F (220°C). Toss the cut potatoes in a large bowl with olive oil, truffle oil, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Remove from the oven and sprinkle with grated Parmesan cheese and chopped parsley.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of olive oil to coat the bottom. Once the skillet is hot, add the ribeye steaks. Sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Remove the steaks from the skillet and let them rest for about 5 minutes.

In the same skillet, reduce the heat to medium and add butter. Once melted, add the sliced mushrooms and sauté until they are soft and browned, about 5-7 minutes. Pour in the heavy cream and chicken broth, stirring to combine. Add fresh thyme, salt, and pepper. Let the sauce simmer for about 5 minutes until it thickens slightly.

Slice the ribeye steaks against the grain and arrange on plates. Drizzle the creamy wild mushroom sauce over the top. Serve with the truffle-Parmesan fries on the side, garnished with additional parsley if desired.