Wagyu Beef Rib-Eye with White Truffle Butter Plus $500 Giveaway

Wagyu beef is a big deal in the foodie world, my friends. Add white truffles…even bigger…

This is not the kind of food our family eats everyday but when there’s a special occasion like oh…Christmas dinner, New Year’s Eve, {insert your ideas for special occasions here}, this recipe for Wagyu Beef Rib-Eye with White Truffle Butter, will undoubtedly be on our menu.

Wagyu, meaning Japanese cow, is any of several breeds of cattle whose genetic predisposition yields exceptional marbling and world-renowned flavor. Lucky for us we don’t have to travel to Japan to get it. American cattlemen replicate Japanese feeding techniques to produce the domestic Wagyu we’re having today. Word is, there once was a day that Wagyu cattle were massaged and fed beer as part of their feeding regimen. Those were some happy relaxed cows.

I am thrilled to be partnering with D’Artagnan Foods and to call attention to a company whose philosophy is simple yet stunning. Because they only work with small farms and ranches that have very strict standards, D’Artagnan Foods has been using words like free-range, humane farming, and hormone and antibiotic-free long before they were part of our foodie vernacular. So what does this mean? They can offer the best-tasting, conscientiously-raised meat possible. They are passionate about quality which is why their products show up in both home and professional kitchens alike.

Take this steak for example, their bone-out rib-eye steak, with its exceptional marbling, renders us an entree with intense beef flavor and texture that cuts like ‘butta’.

Speaking of butter… I’m going to let you in on a little trade secret, according to D’Artagnan, many truffle dishes we enjoy in restaurants include truffle boosters like truffle oils or truffle butters. They help to create nuance, depth and dimension in recipes.

Perhaps you’ve heard about white truffles and how they’re considered the crown jewel of mushrooms. With prices as high as $3,600/pound, so rare and valuable, they’re one of the world’s most expensive ingredients. Typically found in gourmet stores and high-end Italian groceries, they’re sold most often to restaurants where they’re often served shaved over lightly buttered pastas, creamy risottos and other mild dishes as well as over proteins that include steaks and burgers…and there’s no denying that truffle fries hold a very special place in my heart. Have you tried them?

Although we’re not shaving truffles over our rib-eyes today, we are doing the next best thing…adding a hefty medallion of frozen white truffle butter over top our Wagyu.

I have decided that for a piece of meat so special – there’s only one way to prepare it.

We’re going ‘steak-house’.

In mere minutes we get to sit down to enjoy a meal that is utter perfection. Not to be confused with udder perfection…I jest. It’s all about the kosher salt, a little cracked black pepper, a screaming hot pan, a 450 degree oven and five minutes of rest (for the meat, not us). I suppose you could rest too but it’s during the cooking and rest-time that you’ll want to prepare your sides. I went with a few roasted onions and fingerling potatoes to complement our beef.

So right about now you’re probably asking yourself, where do I go? How can I get my hands on such lovely items? And my answer to you is – not only is it simple to shop online for any number of their delicious ingredients but you also have a chance to win a $500 online shopping spree as part of their holiday giveaway. Log into the rafflecopter giveaway below and have the chance to win a delicious prize! #DArtagnanFeast

This is some good eats, my friends…some good eats.

Buon Appetito!

Wagyu Beef Rib-Eye with White Truffle Butter

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• Author: Ciao Chow Bambina
• Category: Dinner

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Ingredients

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• 2 – 14 oz. Bone-Out Wagyu Beef Rib-Eyes
• 2 pats of White Truffle butter
• Kosher salt and cracked black pepper, to taste

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Instructions

1. Preheat the oven to 450 degrees F.
2. Heat a large, well-seasoned cast iron skillet over high heat until the pan is screaming hot, about 5 minutes.
3. In the meantime, pat the steaks dry then salt and pepper them on both sides.
4. When the skillet is ready, add the steaks and sear them evenly on both sides, about 2 – 3 minutes each.
5. Place the skillet directly into the oven and cook for 5 – 7 minutes more for medium rare.
6. Very carefully, remove the pan from the oven and place steaks on a serving platter.
7. Cover with foil and let rest for 5 minutes at room temperature.
8. Serve hot with a pat of truffle butter on each steak.

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Oh! One more thing…with a mission to educate consumers about how food is raised and harvested, D’Artagnan Foods has a number of sources making it possible for us to learn, as well as to enjoy their products, with just a click of our mouse. You can find them on Facebook, Twitter, YouTube, Instagram and Pinterest.

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