Black-Pepper-Crusted Wagyu New York Steaks With Vinaigrette

Black-Pepper-Crusted Wagyu New York Steaks With Vinaigrette
Black-Pepper-Crusted Wagyu New York Steaks With Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • VINAIGRETTE:

  • 2

    ounces black French Périgord truffles* fresh or jarred

  • 1/2

    cup Tuscan-style extra-virgin olive oil divided

  • 1/4

    cup minced shallots

  • 1

    cup Cabernet Sauvignon (or other dry red wine)

  • 2

    tablespoons Banyuls vinegar**

  • 1

    tablespoon fresh thyme leaves

  • Coarse kosher salt to taste

  • STEAKS:

  • 4

    New York strip steaks, abt 1 1/4" thk - (12 oz ea) (preferably Wagyu)

  • 3

    tablespoons olive oil divided

  • 2

    teaspoons coarse kosher salt

  • 2

    tablespoons very coarsely-ground black pepper

Directions

* Jarred black truffles from the Périgord region in southern France are available from dartagnan.com. ** Banyuls vinegar, made from the sweet French wine of the same name, is available at specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com). For Vinaigrette: Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl. Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.) For Steaks: Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium-rare (instant-read thermometer inserted into center of steaks registers 120 degrees to 125 degrees). Transfer steaks to platter; cover with foil to keep warm. Let rest 5 minutes. Place steaks on plates. Spoon vinaigrette over and serve. This recipe yields 4 servings.

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