Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter recipe

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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

Nutrition Info

340 calories
carbohydrate: 5.7 g
cholesterol: 71.1 mg
fat: 29.5 g
fiber: 1 g
protein: 13.3 g
saturatedFat: 12.7 g
servingSize: -
sodium: 165.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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