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

Name: Black-Pepper-Crusted Wagyu New York Steaks with Black Truffle Vinaigrette
Yield: 4 Servings
Ingredients: 2 ounces fresh or jarred black French Périgord truffles*; 1/2 cup Tuscan-style extra-virgin olive oil, divided; 1/4 cup minced shallots; 1 cup Cabernet Sauvignon or other dry red wine; 2 tablespoons Banyuls vinegar**; 1 tablespoon fresh thyme leaves; Coarse kosher salt; 4 12-ounce New York strip steaks (each about 1 1/4 inches thick), preferably Wagyu; 3 tablespoons olive oil, divided; 2 teaspoons coarse kosher salt; 2 tablespoons very coarsely ground black pepper

By Bruce Aidells and Nancy OakesPhotography by Pornchai Mittongtare

December 31, 2004

Image may contain Steak Food and Seasoning

Pornchai Mittongtare

Recipe notes