Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Preheat the oven to 400°F (200°C).

In a small bowl, mix the minced black garlic, crushed fennel seeds, salt, and pepper. Rub the mixture all over the ribeye steaks, ensuring an even coating.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned ribeye steaks. Sear for about 3-4 minutes on each side until a golden-brown crust forms.

Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare, or adjust time for desired doneness. Once done, remove the skillet from the oven and let the steaks rest for about 5-10 minutes.

In the same skillet, add the sliced wild mushrooms and minced garlic. Sauté over medium heat until the mushrooms are softened and browned, about 5-6 minutes.

Stir in the fresh thyme leaves, heavy cream, truffle oil, Dijon mustard, and Worcestershire sauce. Bring the mixture to a gentle simmer and cook for about 5 minutes until slightly thickened. Season with salt and pepper to taste.

Slice the ribeye steaks against the grain and plate them. Spoon the creamy wild mushroom and truffle gravy over the sliced steaks. Garnish with chopped fresh parsley and serve immediately.