Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter

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.