This simple, hearty steak is made even better with the earthy, nutty notes of truffle compound butter. Enjoy with potatoes, your favorite vegetables, and a big California cabernet. 

Preparation

To make the truffle compound butter, place butter in a stand mixer with a paddle attachment and mix on high speed until light and fluffy, about 1 minute. Stop mixer, add truffle puree, and paddle on medium-high speed until well incorporated.

Lay out parchment or wax paper, place compound butter in the middle, then shape into a log. Roll the paper over the log, twist the ends to secure, and place in the freezer until firm. Once solid, you can pre-cut into rounds or keep whole. 

For the steaks, preheat oven to 400°F. 

Rub steaks with salt and pepper. Heat a large stainless steel pan over high heat, then add steaks. Sear steaks over high heat for 2–3 minutes, until a crust forms. Flip steaks, place pan in the oven, and roast for 5–7 minutes, or until desired doneness is reached.

Let steaks rest 5 minutes, then top with truffle compound butter and serve. Extra compound butter can be stored in the freezer until ready to use.