Pan-Roasted Wagyu Ribeye Steak and White Truffle Butter

Enjoy a restaurant-quality meal in the comfort of your own home with this delicious recipe for pan-roasted ribeye steak. Even if you know how to cook a steak properly, adding in the caramelized onions and white truffle butter elevates the dish to a whole new level. It’s the perfect meal for date night, and it can easily be doubled or tripled to impress guests at a dinner party.

One of the keys to the rich, decadent flavors for this feast is Wagyu beef. Because the fat is evenly marbled throughout the muscle, it creates a silky texture and a buttery flavor that perfectly complements the slightly sweet caramelized onions and the earthy truffle butter. For the best results, be sure to use authentic Wagyu beef from Japan, such as A5 Olive Wagyu Beef Ribeye Steak.

This steak can be served with delicious and hearty sides, such as mashed potatoes with goat cheese, roasted Brussels sprouts, sautéed mushrooms or grilled asparagus. Pair with a cabernet sauvignon or another full-bodied red wine featuring subtle earthy and fruity notes to really round out the flavors of the dish.


Recipe for Pan-Roasted Wagyu Ribeye Steak, White Truffle Butter and Caramelized Onions


For the steak:

  • 2 Wagyu beef ribeye steaks (approx. 10 oz each)
  • 2 tbsp vegetable oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For the caramelized onions:

  • 2 tbsp vegetable oil
  • 3 large yellow onions, thinly sliced

For the white truffle butter:

  • ½ cup (1 stick) butter, room temperature
  • 1 small leek, minced
  • 1 tsp white truffle oil


  1. Place a saucepan over medium-high heat.
  2. Add the onions and cook for about 25 minutes, stirring occasionally. The onions will become dark and soft as they achieve a caramelized flavor.
  3. Combine the butter, leek and truffle oil in a bowl and blend together. Refrigerate for about 10 minutes to set.
  4. Place an oven-safe skillet over medium-high heat. Add 2 tablespoons of vegetable oil.
  5. Pat the steaks dry with a paper towel, then season with salt and pepper on both sides. Add to the heated skillet, cooking for about 60 seconds per side to sear.
  6. Remove the skillet from the stovetop. Cover with aluminum foil and allow the steaks to rest for about five minutes.
  7. To serve, slice the steaks and transfer to plates. Top with caramelized onions and a generous slice of the truffle butter.

Cooking tips: Use the leftover juices in the pan to top the steaks with a flavorful sauce.