Steak with Truffle Butter

Name: Steak with Truffle Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 ribeye steaks (about 1 inch thick); Salt and pepper to taste; 1 tablespoon olive oil; 4 tablespoons unsalted butter, softened; 1 tablespoon truffle oil; 1 teaspoon fresh chives, chopped; Salt to taste

Highlighted under: Homemade Baking Collection

I absolutely love making Steak with Truffle Butter because it's such an indulgent dish that feels like a fine dining experience right at home. The rich umami of the truffle butter elevates a perfectly seared steak, making it a dish that impresses at any gathering. I've experimented with various cuts of steak, but I find ribeye or filet mignon works best due to their tenderness and flavor. The secret to really bring this dish to life lies in the resting time after cooking, which enhances juiciness and flavor tremendously.

Created by

Rosamund Blake

Last updated on 2026-01-08T11:03:38.674Z

When I first discovered the combination of steak and truffle butter, I knew I had stumbled upon something extraordinary. Preparing this dish became a regular occurrence in my household. The way the truffle butter melds with the juices of the steak is truly a taste sensation that lingers.

Through my cooking journeys, I realized that allowing the steak to rest after cooking releases its wonderful juices, resulting in a more flavorful bite. Even seasoned home cooks often overlook this step, but it’s crucial for achieving perfection in your steak.

        Why You'll Love This Recipe
        Decadent flavor from the luxurious truffle butter
Simple techniques elevate a classic steak preparation
Impressive enough for dinner parties yet easy enough for weeknights

      

The Art of Searing

Searing the steak properly is vital to achieving the perfect flavor and texture. Begin with a heavy-bottomed skillet or cast iron pan for even heat distribution. Preheat it over high heat until the oil shimmers—a critical indicator that the skillet is hot enough to create a beautiful crust. Avoid overcrowding the pan; this can lower the temperature, leading to steaming instead of searing, which results in a less desirable texture. Use tongs to flip the steak only once, which allows for an even caramelization of the meat's surface.

For a medium-rare steak, aim for a core temperature of around 130°F (54°C). After searing for about 4-5 minutes per side, you can use an instant-read thermometer to check the doneness. Insert the thermometer horizontally into the thickest part of the steak for an accurate reading. If you prefer it more cooked, aim for increments of 5°F up to 145°F (63°C) for medium. Keep in mind that the steak will continue to cook slightly while resting, a factor that contributes to achieving the perfect doneness.

Making the Truffle Butter

The truffle butter is what truly elevates this dish, adding a unique, earthy flavor that complements the richness of the steak. When combining the softened butter with truffle oil, use room temperature butter to ensure a smooth blend. Overmixed butter can lose its airy texture; therefore, mix until just combined. If truffle oil isn’t available, a small amount of finely chopped black truffles can also add a fresh twist. Adjust the salt in the butter according to your taste; the steak will also contribute saltiness.

To enhance the truffle butter further, consider adding other herbs like thyme or parsley for an added dimension of flavor. If I have any leftover truffle butter, I like to roll it into a log using parchment paper, refrigerate it, and slice off pieces to use on vegetables or pasta. The butter can also be frozen for up to three months; just be sure to thaw it in the fridge before using. This versatility allows you to enjoy the rich umami flavor even after your steak dinner.

Ingredients

For the Steak

2 ribeye steaks (about 1 inch thick)
Salt and pepper to taste
1 tablespoon olive oil

For the Truffle Butter

4 tablespoons unsalted butter, softened
1 tablespoon truffle oil
1 teaspoon fresh chives, chopped
Salt to taste

Make sure to have all ingredients at room temperature for the best results.

Instructions

Prepare Truffle Butter

In a small bowl, combine the softened butter with truffle oil, chives, and salt. Mix until well combined and set aside.

Season the Steak

Generously season the ribeye steaks with salt and pepper on both sides. Allow them to sit at room temperature for about 15 minutes.

Sear the Steak

Heat olive oil in a skillet over high heat until it shimmers. Add the steaks and sear for 4-5 minutes on each side for medium-rare. Adjust time for desired doneness.

Rest the Steak

Remove the steaks from the skillet and let them rest for 5-10 minutes on a cutting board before serving.

Serve

Top each steak with a generous dollop of truffle butter and enjoy immediately.

Pair this dish with a side of roasted vegetables or a fresh salad for a balanced meal.

Pro Tips

For enhanced flavor, consider using a cast-iron skillet for searing your steak. Additionally, let the truffle butter chill slightly before serving to maintain its shape on warm steaks.

Serving Suggestions

Pair your steak with simple sides like a fresh green salad, garlic mashed potatoes, or roasted asparagus for a balanced meal that doesn’t overshadow the main dish. A light, acidic wine can enhance the meal nicely; consider a Cabernet Sauvignon or a bold Pinot Noir—both complement the richness of the steak and the luxurious truffle butter. For an extra touch, you might consider garnishing with microgreens or a sprinkle of flaky sea salt just before serving to elevate the presentation.

If you are hosting a dinner party, this dish can be a stunning centerpiece. Complement it with artisanal bread and an assortment of cheeses as an appetizer, ensuring that guests have a variety of textures and flavors to enjoy before the main course. Additionally, for those looking for a complete experience, a dessert with contrasting flavors, such as a tart lemon sorbet, can provide a refreshing end to the meal.

Troubleshooting Common Issues

If you find your steak is tough, it may be because it was overcooked or not rested long enough. Resting is crucial as it allows the juices to redistribute throughout the meat, avoiding dryness. If cooking a thicker steak, consider using a two-zone cooking approach—start on high heat to sear, then move to a cooler area of the grill to finish cooking slowly through residual heat, reducing the risk of drying out the meat.

Should you find your truffle butter separating or becoming overly greasy, ensure that your mixing method maintains the integrity of the butter. Blend gently, and if you use a food processor, take care not to overmix. If the butter is too soft when you're ready to serve, refrigerate it briefly to firm it up while still keeping it spreadable. These adjustments can help you perfect the experience.

Questions About Recipes

→ What cut of steak is best for this recipe?

Ribeye or filet mignon are excellent choices due to their tenderness and flavor.

→ Can I use a different type of butter?

Yes, you can use regular butter, but truffle butter adds a unique richness that enhances the dish.

→ How can I ensure my steak is cooked to the right doneness?

Invest in a meat thermometer; for medium-rare, aim for an internal temperature of 135°F (57°C).

→ Is this recipe suitable for meal prep?

While fresh steak is best, you can prepare the truffle butter in advance and keep it refrigerated.