A Valentine’s Evening In

Grilled Rib-Eye Steak with Black Truffle Butter, Watercress Salad, and Salt-Roasted Potatoes paired with Sonoma Cabernet Sauvignon.


Makes 4 main-course servings


Black Truffle Butter

  • 1 fresh black truffle, or 6 to 8 drops black truffle oil
  • 1/2 cup unsalted European high-fat butter at room temperature

Salt to taste

  • Salt-Roasted Potatoes
  • 8 small Yukon Gold potatoes (about 1 pound total)
  • 3 to 4 cups kosher salt

Grilled Steaks

  • 4 rib-eye steaks (10 ounces each)
  • Kosher salt and freshly ground pepper to taste

Watercress Salad

  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 4 cups loosely packed watercress leaves (about 2 bunches)
  • Fleur de sel for sprinkling


  1. For the black truffle butter: Using a small, sharp knife, or vegetable peeler, shave the truffle over the butter in a small bowl. Stir well to blend; stir in the salt. Or, stir the truffle oil and salt into the butter to blend. Shape into a log, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  2. For the salt-roasted potatoes: Preheat the oven to 350°F. Put the potatoes in a baking dish, spacing them about 1 inch apart. Cover completely with the kosher salt. Bake until tender, about 1 hour. Thoroughly brush off the salt. Set aside and keep warm.
  3. For the steaks, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Oil the grill grids. Season the steaks well with salt and pepper. Grill for 4 to 5 minutes on each side for medium-rare. Transfer to a plate, tent loosely with aluminum foil, and let rest for 10 minutes.
  4. For the watercress salad: In a small bowl, whisk the shallot, mustard, and vinegar together. Gradually whisk in the olive oil. Pour over the watercress leaves in a large bowl and toss to coat.
  5. To serve, place a steak on each of 4 plates. Sprinkle each steak with fleur de sel. Cut the truffle butter into thick slices and place 1 slice on top of each steak. Arrange 2 potatoes and some watercress salad alongside each steak, and serve.