Rib Eye Steak with Miso Truffle butter

Serves 2-3

olive oil, for cooking
2 rib-eye steaks
2 garlic cloves, bruised
3 sprigs thyme
Stonebarn Truffle Seasoning (Imported by The Truffle Lady SA)
freshly ground black pepper

Miso Truffle Butter

100g butter, at room temperature
30ml (2 tablespoons Truffle Oil) Stonebarn (Imported by The Truffle Lady SA)
30ml (2 tablespoons) white miso paste
¼ teaspoon black pepper

For the miso butter, combine the butter, Truffle oil, miso and black pepper. 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 Truffle Seasoning and black pepper.

Lay the steaks in the hot oil. Add the garlic and thyme around the sides. Cook without lifting until the underside forms a deeply golden crust, about 3-4 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 buttery juices.

Remove to a warm plate and cover loosely with foil. Rest for 3-4 minutes before serving.