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Truffle Butter Steak Recipe – Easy Special Occasion Dinner with Asparagus

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This luxurious yet simple truffle butter steak recipe features perfectly seared ribeye steaks finished with homemade truffle butter and crisp-tender asparagus. It’s a show-stopping meal that’s easy enough for weeknights but special enough for celebrations.

Ingredients

Scale
  • 2 ribeye steaks (about 10 oz each, 1-inch thick)
  • Kosher salt (for seasoning)
  • Freshly ground black pepper
  • 1 tablespoon olive oil (for searing)
  • 4 tablespoons unsalted butter (softened)
  • 1 tablespoon truffle oil
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh parsley (optional)
  • Pinch of flaky sea salt
  • 1 bunch fresh asparagus (about 1 lb, ends trimmed)
  • 1 tablespoon olive oil (or melted butter for asparagus)
  • Kosher salt and black pepper (to taste, for asparagus)
  • Lemon zest (optional, for finishing asparagus)

Instructions

  1. Make the truffle butter: In a small bowl, mix together softened butter, truffle oil, minced garlic, chopped parsley, and a pinch of flaky sea salt until smooth. Set aside.
  2. Pat the ribeye steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
  3. Rinse and trim the ends off the asparagus. Toss with olive oil, a pinch of salt, black pepper, and optional lemon zest.
  4. Preheat a heavy skillet or cast iron pan over medium-high heat for 2–3 minutes. Add olive oil and swirl to coat.
  5. Add steaks to the hot pan. Sear for 3–4 minutes on the first side without moving. Flip and sear another 3–4 minutes for medium-rare, adjusting time for desired doneness.
  6. During the last minute of cooking, add half the truffle butter to the pan. Tilt the pan and spoon melted butter over the steaks.
  7. Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes.
  8. Add asparagus to the same pan (or use a baking sheet if needed). Sauté for 3–5 minutes, turning occasionally, until just tender and bright green. If roasting, bake at 425°F for 8–10 minutes.
  9. Slice the steaks against the grain. Top with remaining truffle butter. Serve with asparagus on the side, garnished with extra parsley and lemon zest if desired.

Notes

Let steaks come to room temperature before cooking for best results. Dry meat thoroughly for a good sear. Use a meat thermometer to check doneness. Pan-roast asparagus in steak juices for extra flavor. Truffle butter can be made ahead and refrigerated. For dairy-free, use plant-based butter and truffle-infused olive oil. Leftovers store well in the fridge for up to 3 days.

Nutrition

Keywords: truffle butter steak, steak recipe, special occasion dinner, asparagus, easy steak, ribeye, truffle oil, cast iron steak, gluten-free, keto

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