White Truffle Ribeye
Finishing your meats, fish, veggies or sauces with White Truffle Butter is a really simple way to bring restaurant quality taste to your holiday table. That gourmet truffle taste is divine, and we’re letting you in on the fool-proof secret to infusing this flavor into your steaks! Here’s our chef’s go-to recipe for a White Truffle Ribeye
- 2 (12- to 16-oz.) Ribeye strip steaks, 1 to 1-1/2 inches thick
- 2 firm, ripe tomatoes, cut in half around the middle
- Olive oil
- Kosher salt (or fleur de sel if you can get it)
- Freshly ground black pepper
For the White Truffle Rib Eye
Season the steak well with salt and pepper. Let sit at room temperature for at least 1 hour or refrigerate uncovered for up to 48 hours.
If the steak is refrigerated, let it come to room temperature before grilling.
Pat the steak dry and grill over the hottest part of the grill or grill pan, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.
Transfer to serving dish and top each steak with a 1 tbsp. dollop of white truffle butter.
For the Grilled Tomatoes
Standing over a sink, use your fingers to gently dislodge and remove the watery pulp and seeds.
Preheat your grill or grill pan on high heat for direct grilling.
Season the tomatoes with salt and pepper.
Brush the cut side of the tomatoes and grill pan with olive oil.
Place the tomatoes, cut side down on the grill surface. Cover the grill and let cook for about 4 minutes. (Check after 2 minutes.) Use a spatula to lift tomatoes off of the grill for serving.
Finish with a drizzle of olive oil and a light sprinkle of salt and pepper.
For a limited time, you can find White Truffle Butter in many of your Village ShopRites!