Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter

Name: Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter
Total time: 68
Yield: 8
Ingredients: ¼ cup vegetable oil, divided; 3 large white onions, sliced 1/4-inch thick; ½ cup butter, room temperature; 1 small shallot, minced; 1 teaspoon white truffle oil; 2 (14 ounce) Black Angus ribeye steaks; kosher salt and freshly ground black pepper to taste

Recipe by MikeSweetman from allrecipes.com

Dinner 1 Hr. 8 Mins.

Ingredients

8 servings

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¼ cup vegetable oil, divided
•

3 large white onions, sliced 1/4-inch thick
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½ cup butter, room temperature
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1 small shallot, minced

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1 teaspoon white truffle oil
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2 (14 ounce) Black Angus ribeye steaks
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kosher salt and freshly ground black pepper to taste

Instructions

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.