Visit Our Brands +Our Brands
  • Rodney Strong
  • Knotty Wines
  • Davis Bynum
  • Upshot Wines
  • Rowen Wine Company

OUR FRIENDS & FAMILY SALE IS BACK! ENJOY 25% OFF YOUR PURCHASE WITH CODE WC22.

Rib-Eye Steak

Rodney Strong - Rib-Eye Steak

Recipe by Chef Josh Silvers, down home: downtown

Ingredients

Black Truffle Butter:
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

Salt-Roasted Potatoes:
8 small Yukon Gold potatoes
(about 1 pound total)
3 to 4 cups kosher salt

Grilled Steaks:
4 rib-eye steaks (10 ounces each)
Kosher salt and freshly ground pepper to taste

Watercress Salad:
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

Directions

For the black truffle butter: Using a small, sharp knife, or vegetable peeler, shave the truffle over the butter in a small bowl. Stir well to blend; stir in the salt. Or, stir the truffle oil and salt into the butter to blend. Shape into a log, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

For the salt-roasted potatoes: Preheat the oven to 350°F. Put the potatoes in a baking dish, spacing them about 1 inch apart. Cover completely with the kosher salt. Bake until tender, about 1 hour. Thoroughly brush off the salt. Set aside and keep warm.

For the steaks, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Oil the grill grids. Season the steaks well with salt and pepper. Grill for 4 to 5 minutes on each side for medium-rare. Transfer to a plate, tent loosely with aluminum foil, and let rest for 10 minutes.

For the watercress salad: In a small bowl, whisk the shallot, mustard, and vinegar together. Gradually whisk in the olive oil. Pour over the watercress leaves in a large bowl and toss to coat.

To serve, place a steak on each of 4 plates. Sprinkle each steak with fleur de sel. Cut the truffle butter into thick slices and place 1 slice on top of each steak. Arrange 2 potatoes and some watercress salad alongside each steak, and serve.

Makes 4 main-course servings.

Photography by Alan Campbell Photography

We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.

Close GDPR Banner
Rodney Strong

Please Verify Your Age

By clicking the button below, you are confirming that you are of legal drinking age.

Join our mailing list to receive special offers, information on new releases, and more!