Preheat your oven to 425°F (220°C). In a large bowl, toss the cut potatoes with 3 tablespoons olive oil and salt 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 and crispy. Once done, remove from the oven and immediately toss with truffle oil and grated Parmesan cheese. Set aside.

Season the ribeye steaks generously with salt and black pepper on both sides. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the ribeye steaks to the skillet and sear for about 4 minutes on one side. Flip the steaks and add the crushed garlic and rosemary to the skillet. Baste the steaks with the oil and juices in the pan using a spoon, cooking for an additional 3-4 minutes for medium-rare. Remove the steaks from the skillet and let them rest for 5-10 minutes.

In the same skillet used for the steaks, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and sauté until translucent, about 2 minutes. Add the sliced mushrooms and cook until softened and browned, about 5 minutes. Pour in the heavy cream, stirring to combine, and let it simmer for 3-4 minutes until thickened. Season with salt and black pepper to taste.

Slice the ribeye steaks and place them on plates. Drizzle the creamy wild mushroom sauce over the steak. Serve with truffle-Parmesan fries on the side, garnished with chopped parsley.