In addition to everything else he did to make my birthday weekend special (check out our brunch at Tres), my boyfriend cooked me an amazing steak dinner. Grilling meat is his go-to when he's in charge of the meal plan, so he wanted to make sure that this meal stood out from the past. The addition of truffle butter - both directly melted on top of the strips and swirled into the red wine sauce - was a decadent and memorable finish to the juicy grilled steak. It was a birthday-worthy dinner cooked by the love of my life, so needless to say, it was perfect.
Truffle Buttered NY Strip Steaks:
For Red Wine-White Truffle Sauce
- Trim a small piece of fat from the side of a steak and gently melt in a hot skillet.
- Add in 1/2 tbsp. of olive oil, then add in 1 minced shallot and 1 large sprig of fresh thyme.
- Cook the shallot until soft and starting to caramelize, about 5 minutes, then add in 1/2 c. red wine.
- Cook until the wine reduces to 2 tbsp., then turn off the heat and remove the thyme.
- Swirl in 1 and 1/2 oz. of cold white truffle butter.
- Thirty minutes before grilling, let 3/4 lb. New York strip steak* stand at room temperature.
- Right before grilling, season steak liberally with salt and pepper.
- Grill steak over high heat for 5 minutes per side for medium doneness.
- Remove steak from grill, place a pat of white truffle butter** on top, and let rest for 5-10 minutes.
- To serve, slice and top with the red wine sauce.
Serves two
*Or any cut you like.
**Available at specialty food stores and markets such as Whole Foods.
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