For Christmas, my wife gave me some minced black truffle sauce, and I’d been waiting for the perfect time to use it. A glorious grass fed organic ribeye steak seemed like the perfect opportunity to break out the truffle! So, we broke out the vacuum sealer and sous vide she also gave me as gifts over time, and cooked our steak in a water bath to a perfect rare temperature throughout. As it cooked, we made our butter, and then we finished the steak with a pan sear in a cast iron pan she gave me for Christmas years ago. Thinking about it, so much of my cooking equipment was a gift from her. I’m going to take the fact that she keeps encouraging me as a compliment!
Anyway, this steak turned out perfectly, and the butter’s infused flavours paired really well with the beef. We served our meat over a bed of long grain wild rice alongside Roasted Asparagus. Then, we used our leftover butter to make Truffled Baked Potatoes a day or two after!
Time: 90 Minutes (most of which is Sous Vide time)
- For your Steak:
- Ribeye Steak
- Sea Salt
- For your Butter:
- 4 oz Butter
- 1 Teaspoon Black Truffle Sauce/Minced Black Truffle
- 1-2 Teaspoons Milk
- Pat your beef dry, and give it a little salt and pepper sprinkle on both sides. Then, place it in a vacuum seal or zip top bag. (If using zip top, remove as much air as you can).
- Set your sous vide to 130 degrees F (for rare…higher if you like a little more done), and place your steak in the water. Allow to cook for 75 minutes.
- Remove your steak from the water bath, and extricate it from the bag. Pat it dry again with a paper towel.
- Combine your butter, minced truffle, and milk in your stand mixer, and whisk until it incorporates all of the ingredients cohesively, and the butter aerates. Then, set aside.
- Heat a cast iron pan. When it’s hot, add your steak, and sear both sides to turn golden brown.
- Let your steak sit for a few minutes on a cutting board before transferring to your plate.
- Top with your infused butter, devour, and enjoy!