Where are my home cooks at?

I'm entertaining guests and picked up a black summer truffle on a whim, trying to decide what to do with it. I've got some rib eyes and will be making mashed potato as well (among other things).

After sous vide and searing the steaks I was going to cook fresh rosemary and thyme in some butter before spooning them over the steaks while resting to heat them up a bit immediately before serving.

I think I've got my truffle 101 now so sounds like (cont)

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So the problem with shaving truffles directly on steaks is that the beef can easily can be overpowered. I personally wouldn’t do it unless the steaks are dry-aged and have some “funk” to stand up to the truffles. One option is to make a compound butter with truffles. Sear the steaks to get a good crust, rest, slice, and then dollop with truffle butter. The fat in the butter will offset the truffle, yielding a more mild flavor. Another option is to save the truffles for side dishes like pasta or potatoes.

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Wow this sounds amazing

Reverse sear the steaks. Not sous vide.

Add the truffles and rosemary/thyme during the sear.

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Exactly my experience. Just make sure to still overly dry the outside with paper towels between the oven and searing.

I am way out of my league on this thread 😂. Sounds delicious!!

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Black summer truffles are very mild in flavor. Avoid serving them with beef, it won’t taste like anything. Save it for a pasta or a risotto or something more delicate. Honestly I don’t think they’re usually worth it - black winter and white are the real deal.

smart

Also don’t add the truffles during cooking - other than maybe heating in a cream sauce very gently - you’ll ruin them, especially the delicate flavor of black summers. Fine dice or shaving on top of something hot is the way to go, not a mix in or god forbid in a hot pan with a steak.

Trust me, I like my truffles.

helpful

Black summer truffles need a bit of heat to bring out their flavor. Should I slice a heap of truffle on each steak before pouring the butter over? I'm trying to find that balance of enough heat to coax out their flavor and not overcooking them

Let me come over. I'll pay.

Where did you just “find” a truffle? I have several high-end grocers near me, and I’ve never seen truffles for sale just like that.

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