- 2 ounces fresh or jarred black French Périgord truffles*
- 1/2 cup Tuscan-style extra-virgin olive oil, divided
- 1 cup Cabernet Sauvignon or other dry red wine
- 2 tablespoons Banyuls vinegar**
- 1 tablespoon fresh thyme leaves
- 4 12-ounce New York strip steaks (each about 1 1/4 inches thick), preferably Wagyu
- 3 tablespoons olive oil, divided
- 2 teaspoons coarse kosher salt
- 2 tablespoons very coarsely ground black pepper
Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.
Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. DO AHEADCan be made 2 hours ahead. Let stand at room temperature.
Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium-rare (instant-read thermometer inserted into center of steaks registers 120°F to 125°F). Transfer steaks to platter; cover with foil to keep warm. Let rest 5 minutes.
Place steaks on plates. Spoon vinaigrette over and serve.