Instructions
Ingredients
Nutrition
1
Pat the steaks dry and season generously on both sides with salt and black pepper.
Salt1/2 tsp (3 g)
Black Pepper1/2 tsp (1.38 g)
Ribeye Steak400 g
2
Heat the oil in a skillet over medium-high heat. Sear the steaks until well browned and cooked to your desired doneness, then transfer to a plate to rest.
Vegetable Oil1 tbsp (15 ml)
3
Mix the softened butter with the truffle oil, a small pinch of salt, and black pepper until combined to make a quick truffle butter.
Truffle Oil1/2 tsp (2.5 ml)
Black Pepper1 pinch (1 g)
Butter2 tbsp (27.3 g)
Salt1 pinch (1 g)
4
Heat the olive oil in the skillet, add the asparagus and a pinch of salt, and cook until tender-crisp.
Asparagus200 g
Olive Oil (EV)1 tbsp (15 ml)
Salt1 pinch (1 g)
5
Top each rested steak with the truffle butter. Serve immediately with the asparagus and finish with chives if using.
Chives1 tbsp (6 g)
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