Black-Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 ounces fresh or jarred black french périgord truffles |
1/2 cup tuscan-style extra-virgin olive oil, divided |
1/4 cup minced shallots |
1 cup cabernet sauvignon or other dry red wine |
2 tablespoons banyuls vinegar |
1 tablespoon fresh thyme leaves |
coarse kosher salt |
4 12-ounce new york strip steaks (each about 1 1/4 inches thick), preferably wagyu |
3 tablespoons olive oil, divided |
2 teaspoons coarse kosher salt |
2 tablespoons very coarsely ground black pepper |
Directions:
1. For vinaigrette: Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.
2. Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.)
3. For steaks: Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium- rare (instant-read thermometer inserted into center of steaks registers 120°F to 125°F). Transfer steaks to platter; cover with foil to keep warm. Let rest 5 minutes.
4. Place steaks on plates. Spoon vinaigrette over and serve.
5. *Jarred black truffles from the Périgord region in southern France are available from .
6. **Banyuls vinegar, made from the sweet French wine of the same name, is available at specialty foods stores and by mail from Surfas (310-559-4770; ).
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