Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter recipe
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Ingredients
- ¼ cup vegetable oil, divided 3 large white onions, sliced 1/4-inch thick ½ cup butter, room temperature 1 small shallot, minced 1 teaspoon white truffle oil 2 (14 ounce) Black Angus ribeye steaks kosher salt and freshly ground black pepper to taste
Nutrition Info
- 340 caloriescarbohydrate: 5.7 gcholesterol: 71.1 mgfat: 29.5 gfiber: 1 gprotein: 13.3 gsaturatedFat: 12.7 gservingSize: -sodium: 165.9 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
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.
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.
Slice steaks and transfer to serving plates. Cover with onions, top with a slice of truffle butter.