Name: Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegetable oil, divided - ¼ cup; White onions, sliced 1/4-inch thick - 3 large; Butter, room temperature - ½ cup; Shallot, minced - 1 small; White truffle oil - 1 teaspoon; Black Angus ribeye steaks - 2 (14 ounce); Kosher salt and freshly ground black pepper to taste - 2 (14 ounce)

Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter

1. Vegetable oil, divided - ¼ cup

2. White onions, sliced 1/4-inch thick - 3 large

3. Butter, room temperature - ½ cup

4. Shallot, minced - 1 small

5. White truffle oil - 1 teaspoon

6. Black Angus ribeye steaks - 2 (14 ounce)

7. Kosher salt and freshly ground black pepper to taste - 2 (14 ounce)

How to cook deliciously - Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.

3. Stage

Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.

4. Stage

Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.

5. Stage

Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.

6. Stage

Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.