Beef with Truffle Butter
Rated 5.0 stars by 1 users
Servings
2
This Côte de Boeuf is a great choice for those moments when you want to treat yourself and your guests. It’s all about enjoying good food and creating memorable experiences around the table.
Ingredients
- 1 Côte de Boeuf (bone-in ribeye), approximately 18-25 oz
-
Italian Sea Salt
-
Extra virgin olive oil
- 1 pat of butter
- 2 large garlic cloves, halved
- 2 sprigs of rosemary
-
Freshly ground black pepper
-
1 jar Truffle butter
-
Truffle salt from grinder
Directions
Preheat the oven to 250°F (120°C).
Remove the Côte de Boeuf from refrigeration approximately 1 hour before cooking, allowing it to reach room temperature.
Season the steak generously with salt and heat a heavy-bottomed pan until very hot.
Drizzle the pan with olive oil and sear the steak thoroughly on both sides, approximately 1-2 minutes per side. Ensure a well-developed crust forms along the edges. Reduce the heat and add a generous pat of cold butter, halved garlic cloves, and rosemary sprigs to the pan.
Transfer the pan to the preheated oven and roast for 30-40 minutes, aiming for an internal temperature of 130°F (55°C) for medium-rare.
Allow the steak to rest for 10 minutes before carving.
Place a dollop of truffle butter on the rested meat and carve tableside on an olive wood cutting board for a beautiful presentation.
Finish the sliced meat with freshly ground truffle salt and black pepper before plating. Serve additional truffle butter and truffle salt on the side for guests to enjoy at their discretion.
