Ribeye steak with truffle butter

Ribeye steaks grilled on a charcoal grill; an original recipe by our friend and partner George (Yorgos) Karagiannis. The inspiration behind this recipe was the truffle butter and the black truffle that Nikos Zafeiropoulos and Nektarios Filippopoulos sent us. They both are friends of our YouTube channel and mushroom foragers. We grilled them in our own way, on rotation using a spinning grilling grate. We started grilling over high heat, and after lowering the heat, we switched to grilling on rotation. Let’s see all these, step-by-step.

INGREDIENTS

2 boneless beef rib-eye steaks

For 1 kg of meat:

10 g salt (preferably fleur de sel or rock salt)
2 g sweet chili flakes
1 tsp thyme
1.5 g black peppercorns
Truffle butter
1 onion
200ml sunflower oil
4 g truffle oil
1 small black truffle
10 Agaricus mushrooms

PREPARATION

If you use the spinning grilling grate, as we did, then it’s best to ask your butcher to cut thicker steaks, 3-cm thick approximately and to remove the bone, as well. The meat should be dry-aged for at least 15 days in the butcher’s fridge. Prepare the seasoning by bashing all the spices with a mortar and pestle. Cut a few small slots into the sides of the steaks; they should be 2-3 cm away from each other. Add small pieces of truffle butter to the slots and cover each slot with a small piece of onion. When both sides are ready, sprinkle each side with salt and spices. Set the steaks aside, until you light the charcoals.

COOKED ON amber.q A

COOKING

Pile up the charcoals inside the fire cabin of your charcoal grill. Place kindling on top and light them. The charcoals will be lit in 25-30 minutes, easily, quickly, and without smoke. They light upside down, from top to bottom.

A few minutes before the charcoals are ready, place the rib eye steaks on the spinning grilling grate. When the charcoals are fully lit, spread them inside the fire cabin of your grill. Firstly, grill the steaks over high heat for 1 minute on both sides, without rotation. Then, start grilling on rotation. The steaks should be slowly cooked until the internal temperature reaches 58-60⁰C (136.4-140⁰F) or less, depending on your preference. Skewer the mushrooms and grill them on rotation or place them on the grilling grate.

During the grilling process, brush the steaks with the infused sunflower oil once or twice. When the mushrooms and the steaks are done, slice the mushrooms on a wooden cutting board and spread them. Grate the small black truffle on top of the mushrooms, and then place the steaks on top of the mushrooms. You could grate a little truffle on top of the steaks, as well. Cut the steaks, and try them combined with the mushrooms. The taste is unbelievable. It’s a unique combination of flavors that is worth trying. It pairs well with fine-quality red wine and good company that seeks out flavor.

Happy grilling everyone!