Name: Dry-Aged Rib Eyes with Burgundy-Truffle Sauce
Total time: 170 min
Ingredients: 1 (750-ml) bottle dry red wine (preferably from Burgundy); 1 medium-size yellow onion, halved; 2 bay leaves; 1/2 bunch thyme; 1 whole star anise; 2 (32-ounce) 30- or 60-day dry-aged bone-in rib eye steaks (about 1 3/4 inches thick), patted dry; 3 tablespoons plus 3/4 teaspoons kosher salt, divided; 1 tablespoon olive oil; 4 teaspoons beef demi-glace (such as Williams Sonoma); 6 ounces high-quality canned escargot, drained, rinsed, and, if desired, roughly chopped (optional); 1/2 cup black truffle butter (such as D’Artagnan), chilled and cut into 8 pieces, divided; 3 tablespoons chopped fresh parsley; 1/4 teaspoons black pepper; 1 teaspoon flaky sea salt

Dry-Aged Rib Eyes with Burgundy-Truffle Sauce

2.5

(2)

2 Reviews

At The Beatrice Inn, Angie Mar loves using cuts from Pat LaFrieda Meat Purveyors for their quality and attention to aging. The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.

Angie Mar

Updated on November 1, 2019

Dry-Aged Rib Eyes with Burgundy-Truffle Sauce — Photo: William Hereford

Active Time:

1 hrs 10 mins

Total Time:

2 hrs 50 mins

Yield:

Ingredients

1 (750-ml) bottle dry red wine (preferably from Burgundy)
1 medium-size yellow onion, halved
2 bay leaves
1/2 bunch thyme
1 whole star anise
2 (32-ounce) 30- or 60-day dry-aged bone-in rib eye steaks (about 1 3/4 inches thick), patted dry
3 tablespoons plus 3/4 teaspoons kosher salt, divided
1 tablespoon olive oil
4 teaspoons beef demi-glace (such as Williams Sonoma)
6 ounces high-quality canned escargot, drained, rinsed, and, if desired, roughly chopped (optional)
1/2 cup black truffle butter (such as D’Artagnan), chilled and cut into 8 pieces, divided
3 tablespoons chopped fresh parsley
1/4 teaspoons black pepper
1 teaspoon flaky sea salt

Directions

Bring red wine to a boil in a saucepan over medium-high. Reduce heat to medium-low, and simmer, uncovered, until reduced to about 1 1/2 cups, about 45 minutes. Add onion, bay leaves, thyme, and star anise. Simmer until reduced to about 1 cup, about 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set aside.
Place 15 charcoal briquettes in an even layer in a chimney starter; light briquettes. When briquettes are covered with a layer of gray ash, use tongs to transfer 5 briquettes to one side of bottom grate of grill. Place about 1/4 cup applewood chips and about 1/4 cup oak chips on top of charcoal, and insert top grill grate. Cover and adjust vents to bring internal temperature to 85°F to 95°F, adding more briquettes if needed to reach desired temperature.
Fill a rimmed baking sheet with a single layer of ice cubes. Place steaks on a wire rack, and set rack over ice. Place baking sheet with steaks on top grill grate over unlit side of grill. Cover and smoke beef, maintaining temperature of 85°F to 95°F and allowing steaks to become infused with smoke flavor, about 15 minutes. Remove steaks from grill, and sprinkle all sides with 3 tablespoons kosher salt. Let stand at room temperature 30 minutes.
Preheat oven to 375°F. Heat a large cast-iron skillet over high. Add olive oil, tilting skillet to evenly coat bottom. Add steaks, and cook, undisturbed, 2 minutes. Flip and cook, undisturbed, 2 minutes. Use tongs to turn steaks upright to sear fat cap and bone. Continue to cook steaks, flipping and turning every minute, until a golden-brown crust develops on both sides and on edges of fat cap, 6 to 8 minutes. Transfer skillet with steaks to preheated oven, and cook until a thermometer inserted in thickest portion of steak registers 110°F, about 10 minutes. Remove steaks from skillet, and let rest on a wire rack 12 minutes.
Meanwhile, pour off drippings from skillet (save for Garlicky Haricots Verts with Hazelnuts, if desired). Heat skillet over medium-high. Add wine reduction, and bring to a simmer, stirring and scraping up any browned bits from bottom of skillet. Add demi-glace and, if using, escargot, and cook, stirring constantly, until demi-glace is incorporated and escargot is heated through, about 1 minute. Remove from heat, and gradually stir in 6 tablespoons truffle butter, 2 pieces at a time, allowing butter to emulsify after each addition. Stir in parsley, pepper, and remaining 3/4 teaspoon kosher salt.
Slice steaks, and arrange on a serving platter. Sprinkle steaks evenly with sea salt, top with remaining 2 tablespoons truffle butter, and serve with Burgundy-truffle sauce.