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 and wrap it in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and caramelized. Once done, let it cool slightly, then squeeze the roasted garlic out of the skins and set aside.

While the garlic is roasting, take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes. Pat the steaks dry with paper towels. Rub each steak generously with the remaining tablespoon of olive oil, then season both sides with salt, chopped rosemary, and cracked black peppercorns.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the seasoned ribeye steaks to the pan. Sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for precision: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

In the last few minutes of cooking, add the roasted garlic to the pan, smashing the cloves slightly with a fork to release their flavor into the pan.

Once the steaks are cooked to your liking, remove the pan from the heat. Top each steak with a tablespoon of truffle butter and let it melt over the meat for a rich, luxurious finish.

Transfer the steaks to a cutting board and let them rest for about 5-10 minutes. This allows the juices to redistribute. Slice the steak against the grain, serve with the roasted garlic and a sprig of fresh rosemary for garnish.