Rodney Strong's Grilled Rib-Eye Steak with Black Truffle Butter, Watercress Salad, & Roasted Potatoes

Black Truffle Butter

1/2 cup unsalted European high-fat butter at room temperature

1 fresh black truffle or 6 to 8 drops black truffle oil

Salt to taste

Salt-Roasted Potatoes

8 small Yukon Gold potatoes about 1 pound total

3 or 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

Black Truffle Butter:

1. Using a small, sharp knife, or vegetable peeler, shave the truffle over the butter in a small bowl.
2. Stir well to blend; stir in the salt. Or, stir the truffle oil and salt into the butter to blend.
3. Shape into a log, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

Salt-Roasted Potatoes:

1. Preheat the oven to 350°F.
2. Put the potatoes in a baking dish, spacing them about 1 inch apart.
3. Cover completely with the kosher salt.
4. Bake until tender, about 1 hour.
5. Thoroughly brush off the salt.
6. Set aside and keep warm.

Steaks:

1. Prepare a hot fire in a charcoal grill, or preheat a gas grill to high.
2. Oil the grill grids.
3. Season the steaks well with salt and pepper.
4. Grill for 4 to 5 minutes on each side for medium-rare.
5. Transfer to a plate, tent loosely with aluminum foil, and let rest for 10 minutes.

Watercress Salad:

1. In a small bowl, whisk the shallot, mustard, and vinegar together.
2. Gradually whisk in the olive oil.
3. Pour over the watercress leaves in a large bowl and toss to coat.

Serving:

1. Place a steak on each of 4 plates.
2. Sprinkle each steak with fleur de sel.
3. Cut the truffle butter into thick slices and place 1 slice on top of each steak.
4. Arrange 2 potatoes and some watercress salad alongside each steak, and serve.

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