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

From the kitchen of Carly

Wagyu strip steaks get a dramatic crust of coarse black pepper, then meet their match in a silky black truffle vinaigrette spiked with red wine reduction and shallots. Luxurious, bold, and worth every penny.

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

Wagyu strip steaks get a serious crust from coarse black pepper, then finish with a wine-dark truffle vinaigrette that's all umami and shine. The trick is a hot skillet and dry meat, two minutes per side, and the will to leave them alone. That vinaigrette, built on reduced Cabernet and Banyuls, is where the luxury lives.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 ozfresh or jarred black French Périgord truffles*
  • 1/2 cupTuscan-style extra-virgin olive oil, divided
  • 1/4 cupminced shallots
  • 1 cupCabernet Sauvignon or other dry red wine
  • 2 tbspBanyuls vinegar**
  • 1 tbspfresh thyme leaves
  • 1Coarse kosher salt
  • 412-ounce New York strip steaks , preferably Wagyu
  • 3 tbspolive oil, divided
  • 2 tspcoarse kosher salt
  • 2 tbspvery coarsely ground black pepper

Instructions

  1. Thinly slice the truffles, then dice finely. Warm 1 tablespoon of oil in a small skillet over medium heat. Add the shallots and sauté for 2 minutes. Drop in the truffles and sauté until aromatic, around 1 minute. Tip the shallot mixture into a small bowl.

  2. Boil the wine in a heavy small saucepan until reduced to 2 tablespoons, around 10 minutes. Add the reduced wine to the shallot mixture. Whisk in the vinegar and thyme. Gradually whisk in the remaining 7 tablespoons of oil. Season the vinaigrette to taste with coarse salt. (Holds 2 hours ahead at room temperature.)

  3. Pat the steaks dry. Brush 1 tablespoon of oil across both sides of each steak. Shower with coarse salt and coarsely ground black pepper. Heat 1 tablespoon of oil in each of 2 heavy large skillets over high heat. Lower 2 steaks into each skillet and cook to your desired doneness, around 2 minutes per side for rare to medium-rare (a thermometer pushed into the center should read 120°F to 125°F). Move the steaks to a platter, tent with foil to keep warm, and let rest for 5 minutes.

  4. Place the rested steaks on plates. Spoon the truffle vinaigrette across the top and serve.

  5. Sourcing note 1: jarred black truffles from the Périgord region in southern France are available through D'Artagnan and similar specialty meat purveyors at 310 to 559 per ounce depending on grade.

  6. Sourcing note 2: Banyuls vinegar, made from the sweet French wine of the same name, is sold at specialty foods stores. Surfas in Culver City has reliably stocked it in the 4770 South Sepulveda Boulevard area.

Tips from the kitchen

  • Pat your steaks bone-dry before oiling and seasoning, or the pepper won't stick and the crust won't form. Wet meat steams, crust fails.
  • Don't fuss with the steaks in the pan. Two minutes per side, thermometer to 120-125°F for rare to medium-rare. Wagyu is fatty enough to forgive, but moving it around only delays browning.
  • The vinaigrette holds at room temperature for two hours, so make it first and let the flavors marry while you prep the steaks.
  • Banyuls vinegar is sweet and subtle, not aggressive. If you can't source it, use a good red wine vinegar or sherry vinegar, but taste as you go, the balance shifts.

Variations

  • Skip the truffles and use the vinaigrette as a red wine reduction with minced shallots and thyme, which is still excellent and far less expensive.
  • Swap the Banyuls for aged balsamic or good sherry vinegar for a darker, richer syrup without the truffle price tag.
  • Finish with fleur de sel and cracked pepper instead of the crust, then spoon the warm vinaigrette over, for a lighter touch that lets the Wagyu shine.
  • Use the same black pepper crust on ribeye or bone-in strip, just add a minute or two per side for thickness.

Make ahead and storage

Leftover steaks keep in the fridge for three days and reheat gently in a low oven. The vinaigrette is best fresh but will hold overnight covered, though the truffle aroma fades. Don't freeze either.