Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast in the oven for 30-35 minutes, or until the cloves are soft and caramelized. Allow to cool slightly, then squeeze the cloves out of their skins into a small bowl and mash into a paste.

While the garlic is roasting, season both sides of the ribeye steaks with black truffle salt and freshly ground black pepper. Rub the roasted garlic paste evenly over the steaks to create a flavorful crust.

In a large skillet, heat 1 tablespoon of 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. Use a meat thermometer to check for doneness (130°F for medium-rare).

In a separate small saucepan, melt the butter over medium heat. Add the sage leaves and thyme, cooking until the butter is golden brown and the sage leaves are crispy, about 3-4 minutes. Remove from heat and stir in the lemon zest and balsamic vinegar.

Once cooked to your liking, remove the steaks from the skillet and let them rest for about 5-10 minutes. This allows the juices to redistribute for a more flavorful bite.

Slice the ribeye steaks and drizzle the crispy sage butter over the top. For an extra touch, you can drizzle a little additional black truffle oil before serving.