Prep Time:
20 mins
Cook Time:
33 mins
Additional Time:
15 mins
Total Time:
1 hr 8 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C).
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.
Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
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.
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.
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.
Nutrition Facts (per serving)
| 340 | Calories |
| 30g | Fat |
| 6g | Carbs |
| 13g | Protein |
