RIBEYE STEAK WITH TRUFFLE REDUCTION

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INGREDIENTS

• PREMIUM RIBEYE STEAK, high-quality cut, aged for maximum flavor.

• FRESH ASPARAGUS AND BABY CARROTS, vibrant and crisp.

• POTATOES, starchy variety for a perfect, silky purée.

• RED WINE AND TRUFFLE, a full-bodied dry wine reduced with black truffle essence.

• UNSALTED BUTTER AND HEAVY CREAM, for a rich, velvety finish.

• FRESH THYME AND ROSEMARY, to infuse the beef with aromatics.

• SEA SALT AND COARSE BLACK PEPPER, for a perfect seasoning.

METHOD

• PREPARE the steak by bringing it to room temperature and seasoning generously with salt and pepper.

• WHIP the boiled potatoes with butter and warm cream until they reach a silk-smooth consistency.

• GRILL the ribeye over high heat, searing each side to create a deep crust, then rest for 10 minutes.

• REDUCE the red wine in a saucepan with herbs and finish with high-quality truffle oil or minced truffles until thick and glossy.

• SAUTÉ the asparagus and baby carrots in the remaining steak juices for a burst of flavor.

• PLATE with a base of purée, the rested steak, and a generous drizzle of the rich truffle reduction.

GRILLING TEMPERATURES FOR RIBEYE STEAK

• RARE, 48°C - 52°C, for a cool, bright red center and maximum tenderness.

• MEDIUM RARE, 54°C - 57°C, the chef's choice for the perfect balance of flavor and texture.

• MEDIUM, 60°C - 63°C, a warm pink center with a firmer bite.

• MEDIUM WELL, 65°C - 68°C, mostly cooked through with just a hint of pink.

• WELL DONE, 71°C+, fully cooked with no pink remaining.