Rib-Eye Steak with Tomato Balsamic Sauce and Truffled Mushroom Couscous

Treat yourself to a restaurant-style dinner that pulls out all the stops. This dish features a steakhouse-sized 20-ounce rib-eye for two, paired with a luxurious tomato balsamic pan sauce and truffle-infused mushroom couscous. It’s a celebration-worthy meal that deserves the finest plates and a bottle of wine.

The rib-eye is seared to perfection, then rested while you build a quick pan sauce with shallots, tomatoes, balsamic vinegar and beef demi-glace. The couscous gets an upgrade with sautéed mushrooms, truffle oil, Parmesan and a squeeze of lemon. Every bite is rich, savory and utterly satisfying.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.75 cup Whole Wheat Israeli CouscousView ingredient guideLike ingredientDislike ingredient

20 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Truffle OilView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.6 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince or grate the garlic. Trim and thinly slice the mushrooms. Halve the tomatoes lengthwise. Pick the basil leaves from the stems; discard stems and roughly chop the leaves. Halve, peel and thinly slice the shallot. Cut the lemon into quarters.
2. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add the mushrooms and cook until they begin to brown, 5-6 minutes. Season with salt and pepper. Remove from the pot and set aside. Heat another drizzle of olive oil in the same pot over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the couscous to the pot with the garlic and stir to coat. Season with salt and pepper. Cook, stirring, until lightly toasted, 2-3 minutes. Pour in 1½ cups water. Bring to a boil, then reduce heat to a simmer. Cook uncovered until al dente, 9-11 minutes. Once done, cover and set aside off the heat.
4. Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat the steaks dry with a paper towel and season all over with salt and pepper. Add to the pan and cook to desired doneness, 4-6 minutes per side. Remove from the pan and let rest loosely covered with foil to keep warm.
5. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the shallot and cook until soft, 1-2 minutes. Add the tomatoes and cook until just softened, 1-2 minutes. Stir in the balsamic vinegar and ½ teaspoon sugar; simmer until syrupy, about 1 minute. Stir in ¼ cup water and the demi-glace. Simmer until slightly thickened, about 2 minutes. Remove from heat and stir in 1 tablespoon butter. Season with salt and pepper.
6. Fluff the couscous with a fork. Stir in the truffle oil (start with half and add more to taste), the cooked mushrooms, a big squeeze of lemon, half the basil, half the Parmesan and salt and pepper to taste. Divide the couscous between plates and sprinkle with the remaining Parmesan. Slice the steaks against the grain and place alongside the couscous. Spoon the sauce over the steaks and garnish with the remaining basil. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, but adjust cooking time accordingly. Rib-eye is ideal for its marbling and tenderness.

What can I substitute for truffle oil?

You can omit it or use a drizzle of good olive oil and extra Parmesan for flavor.

Can I make this dairy-free?

Use dairy-free butter and omit Parmesan or use a vegan alternative.