Directions

1. Remove the steak from its packaging and pat dry with paper towels. Set aside on a paper towel-lined plate at room temperature to temper.
   

2. To make the truffle gastrique, stir together the honey and sherry vinegar. Once melted, remove from heat and stir in the Truffle Carpaccio. 

   
   

3. In a large saute pan over medium heat, melt ½ tablespoon butter. When the butter begins to sizzle, add the bacon and stir occasionally until the fat has rendered, about 2 minutes. Add the corn and a pinch of Balinese Truffle Salt and stir for 1 minute to warm. 

4. Add the Truffle Gastrique and tomatoes and stir until the corn is glazed and the liquid has evaporated, about 2 minutes. 
   

5. Turn off the heat and stir in the scallions. Taste and use Balinese Truffle Salt to adjust the seasoning. Set aside. 

6. Open your windows and blast your oven vents!!!!!! Heat a large cast iron skillet or saute pan over high heat.

7. Pat the steak dry and season generously on all sides with Balinese Truffle Salt.

8. Add the canola oil to the pan. When the oil begins to smoke, add the steak. Flip every 30 seconds or so until it’s nicely browned on all sides and it passes the “bounce test,” meaning it bounces back when pressed, about 5 minutes for medium-rare (or 3 minutes longer for well-done). 

9. Smash the garlic clove and add it to the pan, along with 2 tablespoons of butter and the thyme. Use a large spoon to baste with the garlic-thyme-butter for one minute.
   

10. Remove the steak from the pan and set aside on a cutting board to rest, topped with the garlic and thyme, for half the amount of time it spent cooking.

11. Reheat the Corn Succotash over medium heat. Once warm, turn off the heat and fold in the spinach to gently wilt.

12. Carve the steak and plate it up alongside that delicious Truffle Succotash.  Season with Balinese Truffle Salt. Dig in!!