Truffle & Butter Seared Steak
Cook Time 10-15 mins
Prep Time 5 mins
Servings 2

2 each thick sliced, bone-in, ribeye steaks 

1 teaspoon TRUFF Black Truffle Salt 

1/2 teaspoon black pepper 

1 tablespoon vegetable or canola oil

1/2 cup or 1 stick unsalted butter, sliced into tablespoon portions 

2 sprigs rosemary 

2 sprigs thyme 

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Truffle & Butter Seared Steak

There are few things more impressive than a perfectly seared steak. This recipe relies on butter to not only impart additional flavour but deepen and enhance that eye catching, mouth watering sear. Super thick steaks, like our recommended bone-in ribeye, are perfect for butter searing.

A thicker steak gives us a little more grace time. Not only allowing more ‘sear’ time without the risk of overcooking, but allowing a little additional contact time with our aromatics and seasonings. Speaking of seasonings, we liberally season these steaks with TRUFF’s Black Truffle Salt.

This truffle salt is super versatile. If you crave the luxuriousness of truffles, truffle salt will easily become your go-to seasoning. In addition to the truffle salt, we infuse the butter with fresh thyme and rosemary. Two herbs synonymous with meaty steaks that also pair really well with earthy and umami truffles. Best of all, this meal comes together in under 30 minutes, leaving you more time to pamper the queen of your heart!

  1. Sandwich steaks between sheets of paper towels and set aside to rest at room temperature for 20 minutes. Once rested, thoroughly season steaks with truffle salt and pepper.
  2. Working in batches if necessary (depending on the size of your pan), heat oil in an extra large pan over high heat. Once the oil begins to shimmer, carefully add the steaks to the pan, and sear for 2-3 minutes per side or until thoroughly seared. Remove from the pan andset aside.
  3. Reduce heat to medium-low, add butter to the pan and melt. Once melted, add the herbs, and sauté for 1 minute or until fragrant. 4. Return the steaks to the pan and continuously spoon the sizzling butter over the steaks, cooking for another 2-3 minutes (for medium-rare) or until desired doneness has been reached, being sure to flip the steaks halfway through for even butter distribution. Remove the steaks from the pan and set aside to rest for 5 minutes before serving.

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