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Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter


"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."
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1 h 8 m servings 340 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
  4. 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.
  5. 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.
  6. 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; 29.5 g fat; 5.7 g carbohydrates; 13.3 g protein; 71 mg cholesterol; 166 mg sodium. Full nutrition

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Awesome recipe! Wouldn’t change a thing!

Great decadent recipe that's great for a special treat. I basically followed all the directions, except I added butter to the pan before putting it in the oven. Also, next time I'll either drop ...

I'll admit I changed it up a bit but let me explain. All 3 elements are key but all 3 are cooked separately. I say the caramelized onions made the dish. Hubs said the truffle butter did. What we...