Grilled Steak with Truffle Butter
4 choice cuts (tenderloin is best, but a strip will not disappoint)
truffle salt (Casina Rossa)
fresh ground pepper
truffle butter (see recipe below)
2. Preheat grill on medium high.
3. Cover each steak with a pinch of truffle salt and freshly ground pepper. My idea of a serving size is about 4-5 oz of meat.
4. Grill to desired state of perfection. Immediately top each steak with roughly a teaspoon of truffle butter; let butter melt, and let meat stand for several minutes.
5. Serve with remaining truffle butter. (You think you won’t use it, but you will.)
About 3-4 tbsp high quality butter (such as Kerrygold), softened
hearty pinch of truffle salt
1/8 tsp onion powder
1/4 tsp Casina Rossa olive paste with truffle
Mix all ingredients together, let stand for about an hour.
Truffles are expensive, as you might already know. The truffle salt mentioned above is quite pricey, but well worth every penny, and because truffles have such a powerful and distinct flavor, you won’t need to use much. A one ounce jar of truffle salt has lasted me two years, and will probably last two more.
Gnarly Head, Cabernet Sauvignon, '05, '06