Rib-Eye Steak | Rodney Strong Vineyards Sonoma County

Ingredients

• 4 rib-eye steaks (10 ounces each)
• Kosher salt and freshly ground pepper to taste
• 8 small Yukon Gold potatoes (about 1 pound total)
• 3 to 4 cups kosher salt
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 fresh black truffle, or 6 to 8 drops black truffle oil
• 1⁄2 cup unsalted European high-fat butter (at room temperature)
• Salt to taste