Black Truffle Salt & Parmesan Ribeye Steak
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Elevate your next steak night with this restaurant-quality Black Truffle & Parmesan Ribeye. By using our premium Spiceology Black Truffle Salt, you inject a rich, earthy umami flavour directly into the crust of a beautifully seared steak. A finishing touch of melted butter and sharp Parmigiano-Reggiano locks in the moisture and makes every bite unforgettable.
Prep Time: 15 mins | Cook Time: 12 mins | Servings: 2
Ingredients
For the Steak:
- 1 large Bone-in Ribeye Steak (approx. 1.5 to 2 lbs, cut 1.5 inches thick)
- 1.5 tsp Spiceology Black Truffle Salt (divided)
- 1 tsp freshly cracked black pepper
- 2 tbsp high-smoke point oil (avocado or canola oil)
- 3 tbsp unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
For Finishing:
- 1/4 cup Parmigiano-Reggiano cheese, finely grated
- 1 tbsp fresh rosemary, finely minced
Cooking Instructions
1. Temper and Season the Meat
Bring your ribeye steak to room temperature by leaving it on the counter for 30–45 minutes before cooking. Pat the steak completely dry with paper towels. Season all sides generously with 1 teaspoon of Spiceology Black Truffle Salt and the cracked black pepper, pressing the seasoning firmly into the meat.
2. Sear in Cast Iron
Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly. Add the high-smoke point oil to the pan. Carefully lay the steak down, searing for 2 to 3 minutes without moving it, until a deep, golden-brown crust forms. Flip and sear the other side for another 2 minutes.
3. Baste with Aromatics
Turn the heat down to medium. Toss the unsalted butter, smashed garlic cloves, and rosemary sprigs into the skillet. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously ladle the hot, aromatic butter over the top of the steak for about 2 minutes.
4. Apply the Cheese & Rest
Remove the skillet from the heat when the internal temperature reads 130°F (for medium-rare). Immediately transfer the steak to a rustic warm cutting board. While hot, dust the top surface evenly with the finely grated Parmigiano-Reggiano, minced rosemary, and the remaining 1/2 teaspoon of Spiceology Black Truffle Salt. Let the steak rest for 8–10 minutes to allow the residual heat to melt the cheese crust and lock in the juices.
5. Slice and Serve
Slice the steak against the grain into thick pieces, fanning them out to show off the pink centre. Spoon any leftover butter from the board over the slices and serve immediately alongside crispy fries or grilled asparagus.