Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter

Name: Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter
Prep time: 20 min
Cook time: 33 min
Total time: 68 min
Ingredients: 0.25 cup vegetable oil, divided; 3 large white onions, sliced 1/4-inch thick; 0.5 cup butter, room temperature; 1 small shallot, minced; 1 teaspoon white truffle oil; 2 (14 ounce) Black Angus ribeye steaks; kosher salt and freshly ground black pepper to taste

4.8

(8)

6 Reviews

5 Photos

This is a savory steak with the slight sweetness of caramelized onions and the earthiness of truffle oil. I would serve this with some mashed goat cheese and a nice green veggie. This recipe could be for 2, you and your honey! A nice Cabernet would pair well, but I like so many that it's hard to choose. Cheers.

Recipe by MikeSweetman

Published on September 17, 2016

5

Prep Time:

20 mins

Cook Time:

33 mins

Additional Time:

15 mins

Total Time:

1 hr 8 mins

Servings:

8

Yield:

8 servings

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Ingredients

¼ cup vegetable oil, divided
3 large white onions, sliced 1/4-inch thick
½ cup butter, room temperature
1 small shallot, minced
1 teaspoon white truffle oil
2 (14 ounce) Black Angus ribeye steaks
kosher salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.

Cook's Notes:

The butter and steak preparation can be done while onions are cooking. I like the onions dark, but you can stop cooking them at any time. Adjust cooking time for well-done steaks.

Reserve leftover pan juice for a nice sauce.

Nutrition Facts (per serving)

340	Calories
30g	Fat
6g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 340
% Daily Value *
Total Fat 30g	38%
Saturated Fat 13g	64%
Cholesterol 71mg	24%
Sodium 166mg	7%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 13g
Vitamin C 4mg	22%
Calcium 24mg	2%
Iron 1mg	7%
Potassium 267mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.