Simple Truffle Rib Eye Steaks

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In my years of writing and developing recipes I’ve found that most people are intimidated to cook those big expensive cuts of meat. So here’s a foolproof way to serve rib eye. I love how easy it is, that you can cook it fresh on the holiday, and that it makes for a beautiful, easy presentation.

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Ingredients

Ribeye Steak

3”-4” Rib eye steak on the bone
Black butchers pepper
Kosher salt
2-3 sprigs rosemary
2 cloves garlic
2 tbsp of olive oil, or non dairy butter such as earth balance

Truffle Onion Beurre Blanc

4 shallots, thinly sliced
Salt, as needed
3 tbsp non-dairy butter substitute (such as Earth Balance)
3-4 tbsp fresh tarragon, chopped
8 peppercorns
1/2 cup sweet white wine
1/4 cup chicken stock
1/4 cup white wine vinegar
2 tbsp truffle oil (optional)

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Preparation

Ribeye Steak

Preheat oven to 375°F

1. Bring the steak to room temp. Generously season your steak with Tuscanini spices

2. Heat up olive oil In a cast iron skillet, place steak down and sear on both sides till a nice golden crust develops, aprox 2-3 minutes per side. Add rosemary and garlic halfway through and sear along with the steak.

3. Place steak on a sheet pan along with the garlic and rosemary. Set the thermometer to 129F. Place inside steak, and Place steak in the oven at 375F.

4. Once the beeper goes off, take the steak out and let it rest for 10 minutes.

5. Cut the bone away, and then slice steak in 1 inch slices.

Note: if cooking before the holiday, cook until the thermometer reads 127°F to leave buffer room to rewarm. If cooking fresh on the holiday, turn oven to 375°F calculate approx 30 minutes per pound for medium rare.

Truffle Onion Beurre Blanc

1. Sprinkle shallots with salt. Cook in Earth Balance over low heat until very soft and translucent, around 30 minutes.

2. Add tarragon, peppercorns, white wine, vinegar, then increase heat slightly and sauté until liquid slowly evaporates, around 15 minutes.

3. Add the chicken stock, Reduce heat and let simmer on low flame to create a jam-like consistency.

4. Finish with truffle oil and salt to taste.

To serve

Place sliced rib eye steak on a large serving platter. Sprinkle rib eye with tuscanini truffle salt. Add a little bowl of onion beurre blanc, garnish with roasted vine tomatoes and parsley leaves.