LIVE
Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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

340 calories; protein 13.3g; carbohydrates 5.7g; fat 29.5g; cholesterol 71.1mg; sodium 165.9mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2017
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 the oven temp down or keep it in for less time since the steak was a bit too done. I served it with grilled corn and a summer arugula salad with strawberries feta and honey balsamic dressing for a perfect dinner. I'm definitely going to use this recipe again! Read More
(2)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/18/2017
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 the oven temp down or keep it in for less time since the steak was a bit too done. I served it with grilled corn and a summer arugula salad with strawberries feta and honey balsamic dressing for a perfect dinner. I'm definitely going to use this recipe again! Read More
(2)
Rating: 5 stars
01/22/2018
Awesome recipe! Wouldn t change a thing! Read More
Rating: 5 stars
07/04/2019
Steak turned out perfectly and the recipe was simple and delicious. Read More
Advertisement
Rating: 5 stars
10/06/2016
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 both agreed on was the steak. If at all possible grill it. We prefer that and that is what we did with this. We still got it a little over done but it was still tender as all get out. That is the beauty of ribeye. Regardless of how you prepare your steak the combo of all 3 components is money. 5 stars all the way! Read More