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Seared Ribeye with Truffle Butter

Some nights you just want to cook something that makes you feel like the best chef in the world. This is that recipe. A thick, bone-in ribeye — seasoned simply, seared hard on a cast-iron, basted with butter and thyme — then finished with a pat of homemade truffle butter that melts right into that crust. Simple technique, serious results. Big Daddy doesn't overcomplicate a good steak.
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Prep Time 45 minutes
Cook Time 12 minutes
Servings: 4
Cuisine: American
Ingredients Method Notes

Ingredients
  

INGREDIENTS
  • 4 bone-in ribeye steaks about 1.5 inches thick, 12-14 oz each
  • Salt and freshly ground black pepper to taste
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/2 cup unsalted butter softened (for truffle butter)
  • 1 tbsp truffle oil
  • 1 tsp garlic finely minced (for truffle butter)
  • 1 tsp fresh parsley chopped (for truffle butter)
  • Salt and pepper to taste for truffle butter
  • Fresh thyme sprigs for basting
  • Coarse sea salt for garnish

Method
 

INSTRUCTIONS
    Step 1 — Prep the Steaks
    1. Remove steaks from the refrigerator 30-45 minutes before cooking. Pat dry with paper towels. Season generously with salt and black pepper on both sides.
    Step 2 — Make the Truffle Butter
    1. Mix softened butter, truffle oil, minced garlic, parsley, salt, and pepper until smooth. Shape into a log with plastic wrap and refrigerate until firm. Slice into medallions before serving.
    Step 3 — Sear
    1. Heat olive oil in a cast-iron skillet over high heat until shimmering. Add ribeyes and sear 4-5 minutes per side for medium-rare. In the last minute, add 2 tbsp butter and thyme sprigs and baste steaks continuously.
    Step 4 — Rest
    1. Remove steaks and let rest on a cutting board for 5-10 minutes.
    Step 5 — Serve
    1. Place steaks on plates, top each with a medallion of truffle butter, and sprinkle with coarse sea salt. Garnish with fresh thyme.

    Notes

    NOTES & VARIATIONS
    • Use a cast-iron skillet for the best sear — nothing else comes close.
    • Medium-rare internal temp = 130-135°F.
    • Truffle butter can be made a day ahead.
    • Garlic Lover's: Increase garlic in the truffle butter.
    • Wine pairing: Cabernet Sauvignon or Malbec.