Truffle Rib-Eye Steaks
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Truffle Rib-Eye Steaks

Truffle Rib-Eye Steaks

with Seasoned Potato Wedges and Roasted Green Beans

Rib-eye is a cut of beef prized for its flavor and tenderness. So you know that this is a meal worth putting your fancy pants on for. But just in case you want to break out the cuff links or pearls as well, we’re drizzling the meat with some seriously sophisticated truffle sauce. There are also some cozy comforts included, like toasty potato wedges and tender-crisp green beans. So if you wanna eat like a king or queen in your pajamas, there’s room for that too.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


/ serving 4 people

24 ounce

Yukon Gold Potatoes

2 unit


24 ounce

Rib-Eye Steak

2 tablespoon

Bold & Savory Steak Spice

2 unit

Beef Stock Concentrate

0.14 ounce

Truffle Zest

12 ounce

Green Beans

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

7 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat65 g
Saturated Fat25 g
Carbohydrate41 g
Sugar8 g
Dietary Fiber8 g
Protein35 g
Cholesterol145 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Large Bowl
Medium Bowl
Large Pan



Adjust rack to upper and lower positions and preheat oven to 425 degrees. (TIP: Preheat oven with a baking sheet inside for extra-crispy potatoes.) Wash and dry all produce. Cut potatoes into 1-inch-thick wedges. Halve, peel, and mince shallots until you have 3 TBSP. Pat steaks dry with a paper towel and let come to room temperature.

Roast Potatoes

In a large bowl, toss potatoes with 1 TBSP oil, 1 TBSP spice blend (we sent more), salt, and pepper. Arrange in a single layer on a lightly oiled baking sheet. Roast on upper rack until browned and crisp, 25-30 minutes, flipping halfway through.

Prep Sauce

Place stock concentrates, 1 cup water, and truffle zest in a medium microwavesafe bowl. Microwave on high until steaming, 1-2 minutes. Stir to combine. Set aside. Toss green beans on another baking sheet with a large drizzle of oil. Season with plenty of salt and pepper. Roast on lower rack to desired doneness, 10-15 minutes.

Cook Steaks

Heat a drizzle of oil in a large pan over medium-high heat. Season steaks all over with plenty of salt and pepper. Add to pan and cook to desired doneness, 3-7 minutes per side. Remove from pan and set aside to rest. Wipe out any burnt bits in pan.

Make Sauce

Reduce heat under pan to medium and add 1 TBSP butter. Once melted, add minced shallots. Cook, tossing, until softened, 1-2 minutes. Pour in stock mixture and bring to a simmer. Let reduce by half, 3-5 minutes. Remove pan from heat and add sour cream and another 1 TBSP butter, whisking until smooth and combined. Taste and add more butter, if desired.

Finish and Serve

Divide steaks, potatoes, and green beans between plates. Spoon sauce over steaks and serve.