Black-Pepper-Crusted Wagyu New York Steaks With 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
- 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
* 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.