Seared Rib-Eye with Truffle Butter and Rogue River

Name: Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon minced shallot; 4 tablespoons unsalted butter, at room temperature; 1 teaspoon truffle salt; 1 tablespoon minced parsley; 1 tablespoon olive oil; 2 rib-eye steaks; Salt and freshly ground black pepper; 2 ounces Rogue River smoked blue cheese, crumbled; Butter-Mashed Yukon Gold Potatoes (recipe follows); 2 pounds Yukon Gold Potatoes, peeled and quartered; 1/4 cup unsalted butter; 1/2 cup sour cream; Salt and freshly ground black pepper

Servings: persons

1 tablespoon minced shallot
4 tablespoons unsalted butter, at room temperature
1 teaspoon truffle salt
1 tablespoon minced parsley
1 tablespoon olive oil
2 rib-eye steaks
Salt and freshly ground black pepper
2 ounces Rogue River smoked blue cheese, crumbled
Butter-Mashed Yukon Gold Potatoes (recipe follows)
2 pounds Yukon Gold Potatoes, peeled and quartered
1/4 cup unsalted butter
1/2 cup sour cream
Salt and freshly ground black pepper

1
To prepare the truffle butter, combine the shallots, butter, truffle salt, and parsley in a small bowl.
2
Preheat the oven to 375F.
3
Heat a 12-inch cast iron skillet over medium-high heat.
4
Add the olive oil.
5
Season both sides of the steaks with salt and pepper.
6
Cook the steaks for 3 minutes on each side, then transfer to the oven and bake for 5 minutes to finish cooking.
7
Remove from the pan, let the steaks rest for 5 minutes, spread with truffle butter, and cut into 3/4-inch-thick slices.
8
Sprinkle the crumbled blue cheese over the sliced steak.
9
Serve with Butter-Mashed Yukon Gold Potatoes.
10
To make the mashed potatoes, in a large pot, cover the potatoes with cold salted water.
11
Bring to a boil and cook for 20 minutes.
12
Drain the potatoes.
13
Warm a 10- or 12-inch cast iron skillet over medium heat.
14
Put the potatoes in the skillet and partially mash with a potato masher.
15
Add the butter, sour cream, salt, and pepper.
16
Cook over medium heat, stirring with a wooden spoon, until the butter is melted and the potatoes are creamy and still slightly chunky.
17
Serve hot.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon minced shallot, 4 tablespoons unsalted butter, at room temperature, 1 teaspoon truffle salt, 1 tablespoon minced parsley, and more.

Yes, Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions