Truffle Pan Seared Steak

img_1898

Another truffle recipe from the same truffle that I was gifted months ago. Truffle is a special ingredient in that it does not require any fancy preparation or cooking. With its deep earthy umami flavor, it simply needs shaving/grating, and then gets incorporated into a dish that does not mask its flavor. In my experience, black truffle pairs very well with beef, potatoes, and creamy pasta dishes. It’s also great with a simple bread and butter combo.

The key to this truffle steak recipe is a quality piece of meat. Although it is an admirable feat to transform humble ingredients into a mouthwatering dish, some dishes necessitate high quality ingredients. I oftentimes buy my steak from Ralphs, Trader Joe’s, or Sprouts because they tend to have higher quality meats that are within my price range. I prefer New York Strip or top sirloin because of their high flavor profile and affordability. I avoid rib eye for health reasons because of its high fat content and higher price tag, but that would be an excellent cut for this dish as well. My favorite accompaniments to a well-seared piece of steak? Homemade creamed spinach, creamed corn, and some buttery fluffy mashed potatoes. Those recipes will likely follow in future posts.

img_1846

Cooking and eating bring so much joy and comfort to me. Although I try to avoid extreme emotional eating on most days, some days you just need a full steak dinner to reward yourself for a hard day’s work. I like to make special dinners for my fiancé and me on Fridays, because it marks the end of our workweek. Sharing a special dinner just helps to jumpstart the beginning of a relaxing and fun weekend. Without further ado, I hope you make good use of this truffle steak recipe to celebrate a romantic evening at home with your significant other.

 

img_1855img_1873Cooking notes/tips:

Invest in a cast iron skillet or heavy skillet for optimal searing of steaks and meats. You won’t be sorry!

I almost always sear my steaks/pork chops/chicken breasts, and then finish cooking in the oven.

Always. I mean, always allow your steak to rest 7-10 minutes before serving. This will allow its juices to redistribute prior to cutting, preventing a dry steak.

Recipe
Servings: 6-8
Prep Time: 5 minutes
Cooking Time: 30 minutes

Ingredients
1 tsp truffle salt
pepper, to taste
2 tbsp butter
4 cloves garlic
1 sprig rosemary
6 top sirloin steaks

Directions 

Preheat oven to 350 degrees F.

Pat steaks dry and season generously with truffle salt, pepper, and any additional salt to taste.

Heat cast iron skillet on high heat. Place a pat of butter and 2 cloves of garlic into the pan. Continue moving garlic around, allowing it to flavor the butter. Then add sprig of rosemary into melted butter and allow this to flavor the butter.

Sear steak in 2-3 batches. Place steaks onto pan and allow to sear for 3-5 minutes, or until golden brown.

Continuously turn sprig of rosemary and garlic cloves to prevent burning. Remove garlic cloves from pan once they are golden brown

Flip steaks and allow the other side to sear 3-5 minutes.

Place garlic cloves and steaks in the oven and allow to roast for 10-20 minutes at 350 degrees, depending on thickness and desired level of doneness. For medium steak, roast for 10-15 minutes.

When steak is at desired level of doneness, take out of oven and allow to rest for 10 minutes.

Slice steak and shave fresh black truffle on the top. Serve immediately with roasted garlic cloves.