Italian
Pan-Seared Rib Eye with Black Truffle Cream Sauce
Chef Max Mariola shows how to cook a perfect boneless rib eye steak in a pan with clarified butter, then serves it with a rich sauce of black truffle, cream, garlic, and herbs. A decadent, restaurant-quality dish made at home.
- Difficulty
- medium
Ingredients
11 items- OnionOne small onion
- Black TruffleFresh black truffle, to taste
- Garlic1 clove, plus extra for basting
- SageA few leaves
- RosemaryA sprig
- Clarified ButterFor searing the steak
- ButterFor the sauce
- Fresh CreamHeavy cream
- Boneless Beef Ribeye1 boneless rib eye steak
- SaltTo taste
- Black PepperTo taste
Method
- Finely chop the onion. Melt a knob of butter in a saucepan and gently sauté the onion until translucent.
- Grate one clove of garlic into the saucepan. Finely chop sage and rosemary leaves and add them.
- In a separate cast iron skillet, heat clarified butter over high heat.
- Salt the rib eye steak and place it in the hot skillet. Sear until golden brown, then flip and cook to desired doneness.
- While searing, add smashed garlic cloves and herb sprigs to the pan and baste the steak with the hot butter.
- For the sauce, grate black truffle directly into the onion mixture. Add heavy cream and stir to combine. Simmer until thickened. Season with salt and pepper.
- Remove the steak from the pan and let it rest on a rack for 3–4 minutes.
- After resting, slice the steak against the grain, removing the central fat eye if desired.
- To serve, spread a spoonful of sauce on a plate, arrange sliced steak on top, drizzle with more sauce, shave fresh truffle, and garnish with rosemary.