Truffle Rib-Eye Steak with Potato Wedges and Green Beans

Indulge in a restaurant-quality meal at home with this truffle rib-eye steak recipe. The rich, buttery steak is complemented by a velvety truffle sauce that adds a touch of sophistication. Paired with crispy seasoned potato wedges and tender-crisp green beans, this dish is a perfect balance of indulgence and comfort.

Whether you’re celebrating a special occasion or simply treating yourself, this recipe is sure to impress. The steak is seared to perfection, the potatoes are roasted until golden and the green beans add a fresh, vibrant element. Get ready to elevate your dinner game!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.07 ounce Truffle ZestView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to upper and lower positions and preheat to 425°F. For extra-crispy potatoes, place a baking sheet in the oven while it preheats. Wash and dry all produce. Cut potatoes into 1-inch-thick wedges. Halve, peel and mince the shallot until you have 1½ tablespoons. Pat the steak dry with paper towels and let it come to room temperature.
2. In a large bowl, toss the potato wedges with a generous drizzle of oil, ½ tablespoon of the steak spice blend, salt and pepper. Arrange in a single layer on a lightly oiled baking sheet. Roast on the upper rack until browned and crisp, 25-30 minutes, flipping halfway through.
3. In a medium microwave-safe bowl, combine the beef stock concentrate, ½ cup water and truffle zest. Microwave on high until steaming, 1-2 minutes. Stir and set aside. On another baking sheet, toss the green beans with a drizzle of oil and season with salt and pepper. Roast on the lower rack until tender-crisp, 10-15 minutes.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Season the steak generously with salt and pepper on both sides. Cook to your desired doneness, 3-7 minutes per side. Remove the steak from the pan and let it rest. Wipe out any burnt bits from the pan.
5. Reduce the heat to medium and add ½ tablespoon of butter. Once melted, add the minced shallot and cook, stirring, until softened, 1-2 minutes. Pour in the stock mixture and bring to a simmer. Let it reduce by half, 3-5 minutes. Remove from heat and whisk in the sour cream and remaining ½ tablespoon butter until smooth. Taste and adjust seasoning.
6. Slice the steak against the grain. Divide the steak, potato wedges and green beans among plates. Spoon the truffle sauce over the steak and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute rib-eye with other tender cuts like New York strip or filet mignon. Adjust cooking time as needed.

What can I use instead of truffle zest?

If you don’t have truffle zest, you can use truffle oil or omit it for a classic steak sauce. The dish will still be delicious.

Can I make this recipe dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative and use a dairy-free sour cream. The sauce may have a slightly different consistency.