Ribeye Steak With Mushroom-truffle Butter


Prep time:

30 min

Cook time:

30 min

Total time:

1 hour


  • 300g ribeye steak

  • For truffle butter

  • 1.3kg butter, softened

  • 500g button mushrooms, sliced

  • 500g portobello mushrooms, sliced

  • 200g shallots, sliced

  • 50g garlic, sliced

  • 1tbsp thyme, chopped

  • 1tbsp rosemary, chopped

  • 60g parsley, chopped

  • 1 1/2tsp truffle oil

  • salt and pepper

  • For the rub

  • pinch salt

  • pinch pepper

  • pinch fine chilli flakes

  • pinch rosemary, finely chopped

  • pinch thyme, finely chopped

  • pinch lemon zest

  • 10ml olive oil


1. To prepare truffle butter, melt 300g butter and sauté mushrooms, shallots, garlic, thyme and rosemary. When vegetables are cooked, fold in chopped parsley, truffle oil, salt and pepper. Purée in a food processor. Fold in remaining butter and check seasoning. Spoon into cling film, roll into a sausage shape and refrigerate.

2. Preheat oven to 180°C. Mix all the ingredients for the rub, massage into steak and set aside for 20 minutes.

3. Fry steak in non-stick pan until browned, then transfer meat on to a roasting tray and cook in the oven for six minutes.

4. Take the steak out of the oven and leave on the tray for three minutes to rest. Serve with salad and a slice of truffle butter (store the remaining truffle butter for later use).