Teriyaki Filets with Truffle

Sweet, Savory, Earthy. A circus of flavors and textures arise from this recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Keyword: Filet, teriyaki, Truffled, Truffles
Cooking Method: Baked, Grilled, Stovetop
Food Category: Beef, Ribeye Filet
FoodOrDrink: Food

Ingredients

  • 3 ea Steaks I used Ribeye Filets here. You really can use any steak you wish.
  • 1 ea Teriyaki Marinade See notes
  • 1 ea Black Winter Truffle Optional, but holy cow are these awesome!

Instructions

  • Gather your steaks (I'd suggest 24 – 30 hours prior to the cook). Trim any fat.
  • Place the steaks in a sealed bag with the marinade (see notes for recipe). If you don't have a lot of time to let these marinade, I'd suggest you consider injecting them to ensure the teriyaki flavor is absorbed into the meat.
  • About 20-30 minutes before cooking, remove the meat from the marinade and let them come up to room temp after patting them dry with paper towel. This would be the time to set your oven for 500 degrees. You certainly can do these over a grill too and that is typically my preference.
  • This is a great time to start reducing the remaining marinade into a glaze. Place it in a large sauce pan over the lowest heat setting. Stir occasionally over the next 30 minutes or so.
  • Remove from heat once the glaze has reached your desired viscosity.
  • When you're ready to start cooking the steaks, put a cast iron pan over the hottest flame your stove has and let it get piping hot. Then place the steaks onto the pan…. 30 seconds or so should be plenty. This teriyaki marinade will burn due to the sugar, so keep a close eye on it.
  • Flip and sear the other side.
  • After searing, place into the oven on a cooking sheet.
  • Remove the meat from the oven / grill a few degrees below your desired doneness (remember internal temp always will rise a bit after pulling). Let rest at least 5 minutes, if not 10.
  • Plate your steaks, pour the glaze over the top, and thinly shave the truffle. Enjoy!

Notes

  • For a teriyaki sauce & glaze, you can’t go wrong with my Teriyaki Marinade recipe.
  • Truffles…. I’ll be sharing a few more recipes shortly as I was able to get my hands on some late Black Winter Truffles and some early Black Summer Truffles.  If you’ve never had real truffle, try to seek it out.  Most dishes you’ll see in restaurants use a truffle oil which really isn’t the same as fresh truffle.  They are seasonal and there’s a few varieties which can make it fun to seek them out and try.  They also have a shelf life of only 3 days or so after they are picked, so they are quite the treat!
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