​Truffle Steak with Fried Egg and Asparagus

This indulgent dish combines a perfectly cooked steak, a crispy fried egg, and tender asparagus, all elevated with the rich aroma of truffle oil. It's a luxurious meal that's perfect for a special dinner or a decadent brunch.

Ingredients:

For the steak:

• 2 ribeye steaks (or your preferred cut of steak, about 1-inch thick)
• Truffle salt and freshly ground black pepper (to taste)
• 1 tablespoon truffle olive oil (for searing)
• 1 tablespoon truffle butter
• 1-2 teaspoons truffle olive oil (for finishing)
• 2 sprigs fresh thyme (optional, for flavor)
• 2 garlic cloves, smashed (optional, for flavor)

For the fried egg:

• 2 large eggs (or more depending on servings)
• 1 tablespoon truffle butter or truffle olive oil (for frying)
• Truffle salt and pepper (to taste)

For the asparagus:

• 1 bunch fresh asparagus
• 1 tablespoon truffle olive oil
• Truffle salt and freshly ground black pepper (to taste)
• 1 teaspoon lemon zest (optional, for a fresh citrus touch)
• 1 teaspoon truffle Parmesan cheese (optional, for garnish)

Instructions:

1. Prepare the Steak:

Remove the steaks from the fridge about 20 minutes before cooking to bring them to room temperature.

Season both sides of the steaks generously with truffle salt and pepper.

2. Cook the Steak and asparagus:

Heat a large skillet (preferably cast iron) over medium-high heat. Add 1 tablespoon of truffle olive oil.

Once the oil is hot and shimmering, add the steaks. Sear for about 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness. You can add fresh thyme and smashed garlic to the pan for additional flavor while searing.

In the last minute of cooking, add 1 tablespoon of truffle butter to the pan and spoon the melted butter over the steaks to enhance flavor and give them a rich finish.

Remove the steaks and asparagus from the pan and let them rest for 5-10 minutes to allow the juices to redistribute.

Add the asparagus to the pan and sauté for about 4-5 minutes until tender and slightly crispy. Season with truffle salt and pepper to taste.

Optional: Sprinkle lemon zest over the asparagus just before serving for a fresh, zesty finish.

If desired, add some truffle Parmesan cheese over the asparagus for a savory touch.

4. Fry the Eggs:

In the same pan you used for the steak (or a separate one), add 1 tablespoon of butter or oil and heat over medium.

Crack the eggs into the pan, being careful not to break the yolks. Fry for about 2-3 minutes until the whites are set and the yolk is still runny, or cook longer if you prefer a firmer yolk.

Season with truffle salt and pepper.

5. Assemble the Dish:

On each plate, place the rested steak and top it with a drizzle of truffle oil for a luxurious finish.

Arrange the sautéed asparagus beside the steak.

Top the steak with the fried egg, letting the yolk slightly break open for added richness.

6. Serve:

Serve immediately, with extra truffle oil on the side if desired, for an extra indulgent experience.

Tips:

• Truffle Oil: A little goes a long way with truffle oil, so be conservative when drizzling it over the steak and egg.
• Steak Doneness: Adjust the searing time for your preferred doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
• Asparagus Tip: If you prefer, you can also roast the asparagus in the oven at 400°F (200°C) for about 10-12 minutes for a different texture.
• Customizing the Eggs: If you prefer scrambled eggs or poached eggs instead of fried, feel free to swap them in!

This truffle steak with fried egg and asparagus is a decadent combination of flavors and textures, perfect for a memorable meal!