Beef Rib-eye Steak, White Truffle Butter


Serves 4 


Prep time: 8mins, Cooking time: 8mins, Total time: 16min

Notes / Tips

  • The recipe is for a medium-rare steak. If you like your meat well-done sear an additional 1min on each side and let rest for an additional 1min


  • 4x 200g boneless, rib-eye steak 
  • 140g White Truffle Clarified Butter
  • Table Salt and ground pepper for seasoning 
  • Freshly Cracked Black Pepper, to taste  
  • 15g Vegetable Oil
  • Sea Salt Flakes, to taste 


  1. Using paper towels, pat both sides of each steak dry; season generously with 1 1/4 teaspoons table salt and 1/2 teaspoon pepper
  2. Heat the vegetable oil in a frying pan over high heat until very hot, about 2-3 minutes
  3. When the pan starts to smoke, sear the steaks 2 minutes on each side Remove the steaks and let rest for 8mins
  4. Reduce heat to medium heat, return the pan and add 70g clarified butter
  5. When the butter is completely melted, add the steaks to the pan. Cook for 2mins each side turning every 30s and basting with the melted clarified butter in the pan regularly; remove from heat
  6. Slice the steaks and finish with the remaining white truffle clarified butter, a pinch of sea salt flakes, and a pinch of cracked black peppercorn
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