Olive oil, for cooking
2 rib-eye steaks
2 garlic cloves, bruised
3 sprigs thyme
Stonebarn Black Truffle Seasoning (Imported by The Truffle Lady SA)
Freshly ground black pepper
Miso Truffle Butter
100g butter, at room temperature
30ml Stonebarn Truffle Oil (Imported by The Truffle Lady SA)
15ml (1 tablespoon) white miso paste
¼ teaspoon black pepper
For the miso butter, combine the butter, Stonebarn Truffle Oil, miso, and black pepper in a small bowl. Scrape the butter mixture onto a sheet of cling film. Roll into a cylinder and twist the ends firmly. Chill until ready to use.
Heat 1 tablespoon olive oil in a heavy-based pan. Season the meat on both sides with Stonebarn Black Truffle Seasoning and black pepper.
Lay the steaks in the hot oil. Add the garlic and thyme around the sides. Cook without lifting until you encourage a deeply golden crust, about 4 minutes. Turn and cook for a further 3 minutes for medium-rare, or to your liking. Place a knob of miso butter onto each steak and toss to coat in the truffle buttery juices.
Remove to a warm plate and cover loosely with foil. Rest for several minutes before serving.
Cook’s Note: The thickness of the steaks determines the cooking time. Adjust appropriately