Facts about Beef (and Burgers)
Ever wonder what kind of resources are required to make that ubiquitous beef on a bun? We will tell you.
Easy
30 MIN
Chef Marshall from the Fresh Market Island in St. Augustine suggests roasting some local carrots seasoned with rosemary and garlic to serve as a savory side dish with this Wagyu steak, pan-seared to perfection.
Pro-tip? Store any leftover black truffle butter in the refrigerator and use it as a spread on crostini later.
Ingredients
SERVINGS: 2
For the black truffle butter
- 1/2 (12-ounce) can black truffle slices
- 1 pound unsalted butter
For the roasted carrots
- 1/2 pound carrots with greens
- 2 tablespoons extra virgin olive oil
- 1 (6-inch) sprig fresh rosemary
- 2 cloves garlic, peeled and left whole
- Kosher salt, to taste
- Cracked black pepper, to taste
For the ribeye steaks
- 2 (1-½-inch-thick) Wagyu ribeye steaks
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 (1-inch-thick) disks black truffle butter
Instructions
1. To make black truffle butter: Bring butter to room temperature. Place softened butter in a large mixing bowl, add truffles and fold together with a rubber spatula until well combined. Shape into a roll, wrap in parchment paper and refrigerate until firm.
2. To make carrots: Preheat oven to 375°. Wash carrots thoroughly. Trim the green tops 1 inch from carrot ends and reserve for garnish. Heat an oven-safe sauté pan over medium-high and add oil, rosemary and garlic. Sauté for 2 minutes. Add carrots to pan and sauté for an additional 2 minutes. Place pan in oven. Toss carrots every 3 minutes until evenly caramelized and cooked al dente. Remove pan from oven and season to taste with salt and pepper. Keep warm until ready to serve.
3. To cook ribeye steaks: Place steaks on a sheet tray and allow to come to room temperature, about 15 minutes. Place truffle butter on a plate and bring to room temperature. Season both sides of steaks liberally with salt and pepper. Heat a large cast iron skillet over medium-high. When pan is hot, add oil and unsalted butter. When butter is melted, add steaks and cook for approximately 2 minutes. A nice char will form on steaks. Flip and cook for approximately 1-1/2 minutes, until steaks are cooked rare, 125° in center of meat. Use an instant read thermometer to check temperature.
4. To serve: When steaks are done, place 2 disks of truffle butter on each steak. Remove from pan and let rest on a cooling rack for 3 minutes. Serve steaks with carrots and garnish with reserved carrot tops.
FOOD FOR THOUGHT
