For optimal caramelization, don't overcrowd the pan when cooking the onions. If necessary, cook them in batches. Ensure the skillet is screaming hot before searing the steaks to achieve a beautiful crust. The resting period is crucial for a tender and juicy steak; don't skip it!
Pan-Roasted Ribeye with Caramelized Onions and White Truffle Butter
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PREP TIME20 mins
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COOK TIME33 mins
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TOTAL TIME1 hrs 8 mins
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SERVING8 People
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VIEWS27
Indulge in the sublime combination of a perfectly seared ribeye, the sweet depth of caramelized onions, and the luxurious aroma of white truffle. This dish is an experience, meant to be savored.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol71 mg
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Fiber1 g
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Protein13 g
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Saturated Fat13 g
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Sodium166 mg
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Sugar3 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepHeat 2 tablespoons of vegetable oil in a large saucepan over medium-high heat. Add the sliced onions and cook, stirring frequently, until they are deeply caramelized and softened, about 25 minutes. Reduce heat if necessary to prevent burning.
03
StepIn a small bowl, combine the softened butter, minced shallot, and white truffle oil. Mix well until fully incorporated. Transfer the mixture to a piece of parchment paper, roll into a log, and refrigerate until firm, about 10 minutes.
04
StepPreheat an oven-safe skillet (cast iron is ideal) over medium-high heat. Add the remaining 2 tablespoons of vegetable oil. Season the ribeye steaks generously with kosher salt and freshly ground black pepper on both sides.
05
StepSear the steaks in the hot skillet until a deep brown crust forms, about 2 minutes per side. Cover loosely with aluminum foil.
06
StepTransfer the skillet to the preheated oven and bake until the steaks reach your desired level of doneness. For medium-rare (130 degrees F or 54 degrees C), bake for approximately 4-6 minutes, depending on the thickness of the steaks. Use an instant-read thermometer inserted into the center to check for accuracy.
07
StepRemove the skillet from the oven and let the steaks rest in the skillet, covered loosely with foil, for about 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
08
StepSlice the ribeye steaks against the grain and arrange them on serving plates. Top with the caramelized onions and a slice of the chilled truffle butter. Serve immediately.
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Raegan Gerlach
Jun 27, 2025This is now my go-to recipe for a special occasion steak dinner.
Dagmar Quitzon
Jun 20, 2025The cooking times were spot on. Thank you for such a clear and easy-to-follow recipe!
Retta Bernier
May 31, 2025I didn't have truffle oil, so I used a mushroom duxelles instead. It was still delicious!
Maiya Hilll
May 27, 2025The caramelized onions add a wonderful sweetness that balances the richness of the steak. Highly recommend!
Tanya Kuhn
May 24, 2025I followed the recipe exactly and the steak came out perfectly medium-rare. My husband loved it!
Linda Stehr
Apr 15, 2025Next time I will try it with a dry-aged ribeye for an even more intense flavor.
Martina Boylecollins
Mar 11, 2025This recipe is a game-changer! The truffle butter is out of this world.