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

Rodney Strong Vineyards Grilled Rib-Eye Steak with Black Truffle Butter, Watercress Salad, and Salt-Roasted Potatoes

Steaks and potatoes, the Rodney Strong Vineyards way. This full menu includes rib-eye steaks, roasted potatoes and a watercress salad. Photo courtesy Alan Campbell Photography.

Servings: 4

Pair With: Pair with the Rodney Strong Vineyards Rockaway Cabernet Sauvignon, Alexander Valley.

Source: By Chef Josh Silvers, Syrah Bistro, Santa Rosa, CA. Featured in Down Home : Downtown, Seasonal Recipes from Two Sonoma Wine Country Restaurants.


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.



  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.



  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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Recipe Courtesy Of

Rodney Strong Vineyards

Rodney Strong Vineyards was the first to craft a single vineyard Alexander Valley Cabernet Sauvignon, the first to produce a Chalk Hill Chardonnay, and among the first to plant Pinot Noir in the Russian River Valley.