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Truffle Butter and the Juiciest Steak

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Servings 4 people

Equipment

  • Large cast-iron skillet
  • Instant-read thermometer
  • Cooling rack
  • Baking Sheet
  • Tongs
  • Large metal spoon

Ingredients

Truffle Compound Butter

  • 1/2 cup unsalted butter, softened
  • 2 tbsp chopped parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/4 tsp Hedessent Black Truffle Flavour (40-50 drops)
  • 35-40 drops Hedessent Rosemary Flavour

Steak

  • 24 oz (700g) ribeye steak, cut 1 1/2" thick (boneless recommended, but you can get get bone in, whichever you prefer)
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp freshly ground pepper
  • 1 large clove of garlic, smashed

Instructions

Truffle Butter

  • In a small bowl, mash together the butter, parsley, salt, pepper, Black Truffle flavour, and Rosemary flavour until well combined.
  • Scrape butter mixture onto a square of plastic wrap placed on your work surface. Fold plastic over and shape into a cylinder (1½ inches in diameter), twisting the ends. Roll back and forth on the counter to smooth out butter. Refrigerate until solid.

Pan-Fried Steak

  • Pat steak dry with a paper towel and then sprinkle with salt and pepper; let stand on a rack set over a baking sheet.
  • Bring a large cast-iron skillet to high heat until very hot, 6 to 8 minutes. Add oil and swirl pan until the oil shimmers. Place steak in centre and flip every 30 to 40 seconds, rotating the cooking spot in skillet, until a golden-brown crust develops, about 4 minutes. 
  • Reduce heat to medium-high. Add butter and garlic and continue to cook steak, flipping and basting the foaming butter with a large metal spoon to evenly brown any light spots. Baste butter over steak, tilting pan to scoop and spoon over steak, until a digital thermometer inserted in centre reads 130°F for medium-rare, about 8 minutes, or until desired doneness.
  • Transfer steak to rack and let rest 5 minutes before slicing across the grain. Serve with juices and truffle butter.

Notes

Pro Tip #1:
Refrigerate compound butter for up to 2 weeks or freeze for 2 months.
Pro Tip #2:
Start with a thick steak, at least 1½ -inch thick. A thick steak helps to develop a contrast between the interior and exterior, and a thinner steak will overcook before developing a good crust.
Pro Tip #3:
Add leftover truffle butter to mashed potatoes, baked potato, corn on the cob, or use melted truffle butter as a dip for lobster, crab, or shrimp.