How To Make Seared Ribeye with Truffle Périgord Sauce and Onion Cream Purée
How To Cook the Ribeye
Preheat the Oven: Start by preheating your oven to 400°F (200°C).
Prepare the Steak: Season the ribeye generously with kosher salt on both sides to ensure a flavorful crust.
Sear the Steak: In a hot skillet, add olive oil and butter. Once the butter is melted and the pan is sizzling, add the ribeye and sear it until it forms a dark brown crust, about 3–4 minutes per side.
Add Herbs and Garlic: Add more butter, thyme, rosemary, and smashed garlic cloves to the pan. Let the herbs and garlic infuse the butter as the steak cooks.
Finish in the Oven: Transfer the skillet to the preheated oven and cook the steak for about 6 minutes for medium-rare, or adjust the time to your desired doneness.
Rest the Steak: After removing the steak from the oven, let it rest on a rack for 5 minutes to allow the juices to redistribute before slicing.
How To Make the Périgord Sauce
Sauté the Shallots: In a separate pan, sauté minced shallots in butter until fragrant and softened, about 2–3 minutes.
Deglaze with Brandy and Red Wine: Add brandy and red wine to the pan and cook until the liquid reduces by half, concentrating the flavors.
Add the Stock and Truffle: Pour in the beef stock and truffle juice, then bring the mixture to a boil. Add freshly shaved black truffle for an extra boost of earthy flavor.
Strain and Finish: Strain the sauce into another pan to remove any solids. Whisk in cold butter to finish the sauce, making it smooth and glossy.
How To Make the Onion Cream Purée
Caramelize the Onions: In a sauté pan, heat olive oil and butter over medium heat. Add the sliced onions and cook, stirring frequently, until golden brown and tender, about 10 minutes.
Deglaze the Pan: Once the onions are caramelized, deglaze the pan with brandy. Let the alcohol cook off for a minute.
Add Stock and Cream: Pour in the chicken stock and heavy cream, then add a sprig of fresh thyme. Let the mixture reduce until thickened and the onions are fully cooked.
Blend Until Smooth: Remove the thyme sprig and transfer the mixture to a blender. Blend until smooth and creamy. Taste and adjust the seasoning with salt if necessary.
Ingredients & Substitutions
- Ribeye Steak: This cut of beef is marbled with fat, making it perfect for searing and roasting. If you prefer, you can substitute with another steak cut such as New York strip or filet mignon, though cooking times may vary.
- Truffle Juice: Truffle juice adds a deep, aromatic flavor to the sauce. If you can't find it, you can substitute with a small amount of truffle oil or use extra beef stock and fresh truffles for a stronger truffle flavor.
- Shallots: Shallots provide a mild, sweet onion flavor for the sauce. If you don't have shallots, you can use finely minced onions instead.
- Heavy Cream: For a lighter alternative, you can use half-and-half or a non-dairy cream, but keep in mind that it will slightly alter the richness of the dish.
Tips & Suggestions
- Cooking the Steak to Perfection: Use a meat thermometer to ensure your steak reaches the desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
- Finishing the Sauce: If you want to intensify the flavor of the Périgord sauce, you can simmer it for a few more minutes after straining it to reduce further, ensuring a thicker, more concentrated sauce.
- Creamy Onion Purée: For a smoother onion purée, make sure to blend it thoroughly. If it’s too thick, add a little more chicken stock or cream to reach your preferred consistency.
Frequently Asked Questions
Can I make the onion purée ahead of time?
Yes, you can make the onion cream purée ahead of time. Just store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.
Can I use a different type of truffle for the sauce?
While black truffles (Périgord) are ideal for this sauce due to their rich, earthy flavor, you can substitute with other truffle varieties like white truffles or truffle oil. Just keep in mind that the flavor profile will vary slightly.
Can I cook the ribeye entirely on the stovetop?
Yes, you can cook the ribeye entirely on the stovetop. If you prefer not to use the oven, just lower the heat and cook the steak longer on the stovetop, flipping it every few minutes until the desired doneness is reached.
