Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter

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.

Preparation Time
20 mins
Cooking Time
33 mins
Total Time
53 mins
Calories
340 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 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.
Step 3
Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
Step 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.
Step 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.
Step 6
Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.
Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter
Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter
Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter

Ingredients

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

Categories

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