Pan-Seared Ribeye Steak

Method

1. Remove the steak from the refrigerator about 1.5 hours before cooking to bring it to room temperature.
2. Finely chop the onion. Peel and grate one garlic clove.
3. In a small saucepan, melt a knob of butter over low heat. Add the chopped onion and grated garlic. Sauté gently until the onion softens.
4. Add a few sage leaves and a sprig of rosemary. Continue to cook for another minute.
5. Grate a portion of the black truffle directly into the saucepan. Stir.
6. Pour in the cream, season with salt and pepper, and stir. Let the sauce simmer gently until it thickens. Keep warm.
7. Heat a generous amount of clarified butter in a cast iron pan over high heat until shimmering.
8. Season the steak generously with salt on both sides.
9. Place the steak in the hot pan. Sear for about 2–3 minutes per side until a deep brown crust forms.
10. Add a few whole garlic cloves, rosemary sprigs, and sage leaves to the pan. Tilt the pan and baste the steak with the hot butter repeatedly.
11. Grate additional black truffle over the steak.
12. Continue cooking and basting until the steak reaches your desired doneness (e.g., medium-rare: 3–4 minutes total per side for a thick steak).
13. Remove the steak from the pan. Discard the garlic and herbs. Place the steak on a wire rack and let it rest for 3–4 minutes.
14. Slice the steak against the grain.
15. Serve the steak with the cream sauce. Top with fresh black truffle shavings and a few herb leaves.