Black-Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette
Black-Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Thinly slice truffles, then dice finely.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionThinly 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.
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.).
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.
Place steaks on plates.
Spoon vinaigrette over and serve.
*Jarred black truffles from the Périgord region in southern France are available from dartagnan.com.
**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).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.