Rib-Eye Steak | Rodney Strong Vineyards Sonoma County
Enjoy a special meal with our rib-eye steak recipe complete with truffle butter, salt-roasted potatoes and watercress salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rodneystrong.com.
Ingredients
- 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
- 8 small Yukon Gold potatoes
- 3 to 4 cups kosher salt
- 4 rib-eye steaks (10 ounces each)
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 4 cups loosely packed watercress leaves (about 2 bunches)
- Fleur de sel for sprinkling
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