from Julie Van Rosendaal
There are few dishes as indulgent as a nicely seared steak topped with truffles and butter; it’s quick to prepare, too. If you’re having a dinner party, start the steaks as your guests take their seats around the table. If you have any extra truffle, add them to (or shave them over) mashed potatoes or a rich gratin.
canola oil, for cooking
4 small grilling steaks of your choice (such as strip loin, tenderloin or rib eye)
salt and freshly ground black pepper
2 T. butter
1 small fresh truffle or jarred truffle slices
Set a medium cast-iron skillet over high heat and add a small drizzle of oil. Pat the steaks dry with paper towels and season on both sides with salt and pepper. When the pan is hot, but not smoking, place the steaks in the pan, without crowding, and leave for 3-4 minutes – don’t fiddle with them or move them until they develop a nice bottom crust.
Flip and cook for 2-3 minutes on the other side for medium-rare, then transfer to a plate. Add the butter to the hot pan and remove from the heat. Swirl around the pan, loosening any browned bits on the bottom, then shave the truffle into the butter for the last few seconds before pouring over the steaks. Serve immediately.