Black-Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette

Ingredients

• •2 ounces fresh or jarred black French Périgord truffles*
• •½ cup Tuscan-style extra-virgin olive oil, divided
• •¼ cup minced shallots
• •1 cup Cabernet Sauvignon or other dry red wine
• •2 tablespoons Banyuls vinegar**
• •1 tablespoon fresh thyme leaves
• •to taste Coarse kosher salt
• •4 pieces 12-ounce New York strip steaks (each about 1 1/4 inches thick), preferably Wagyu
• •3 tablespoons olive oil, divided
• •2 teaspoons coarse kosher salt
• •2 tablespoons very coarsely ground black pepper

Cooking Instructions

1. 1.

   Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.

   5 min

2. 2.

   Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.)

   15 min

3. 3.

   Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium- rare (instant-read thermometer inserted into center of steaks registers 120°F to 125°F). Transfer steaks to platter; cover with foil to keep warm. Let rest 5 minutes.

   10 min

4. 4.

   Place steaks on plates. Spoon vinaigrette over and serve.

   2 min

5. 5.

   *Jarred black truffles from the Périgord region in southern France are available from dartagnan.com.

6. 6.

   **Banyuls vinegar, made from the sweet French wine of the same name, is available at specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).