Caramelized Onions and White Truffle Butter on Pan-Roasted Ribeye

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Caramelized Onions and White Truffle Butter on Pan-Roasted Ribeye
  1. Preheat oven to 350 degrees F (175 degrees C).

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

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

Cook’s Notes:

The butter and steak preparation can be done while onions are cooking. I like the onions dark, but you can stop cooking them at any time. Adjust cooking time for well-done steaks.

Reserve leftover pan juice for a nice sauce.

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