Place the rib eye steaks in a shallow dish and season both sides generously with kosher salt and black pepper. Pour bourbon over the steaks and let marinate in the refrigerator for at least 1 hour, preferably overnight.

Cook the Steak

Preheat a grill or cast-iron skillet over high heat. Remove the steaks from the marinade and let excess liquid drip off. Sear the steaks for 4-5 minutes on each side for medium-rare, or adjust the time to your desired doneness. Let rest for 5 minutes before serving.

Making Bone Marrow Aïoli

Prepare the Aïoli

In a small saucepan, melt the bone marrow over low heat until it becomes liquid. In a mixing bowl, whisk together the egg yolks, lemon juice, and minced garlic. Slowly drizzle in the warm bone marrow and olive oil while whisking continuously until the mixture emulsifies. Season with salt and pepper to taste.

Preparing Black Truffle Jus

Make the Jus

In a saucepan, melt butter over medium heat and sauté finely chopped shallots until translucent. Pour in the red wine and reduce by half. Add the beef stock and bring to a simmer, reducing until slightly thickened. Stir in black truffle oil and season with salt and pepper to taste.

Plating

Serve the Dish

Slice the rib eye steaks against the grain. Plate the steak, drizzle with black truffle jus, and serve a dollop of bone marrow aïoli on the side.