photo sourceMy sister and I made a feast last night. We dubbed it an "impromptu celebration of life" and it was good. The focus of the meal was prime rib steaks, seasoned with salt, pepper and truffle butter. Ina Garten (aka the Barefoot Contessa) raves about truffle butter, and I have seen her slather her roasts with butter before searing them. Apparently it helps seal in the moisture and let's be honest . . . butter makes everything better. I served the steaks with roasted portabella mushrooms with goat cheese, and avocado and tomato salad. My sister made an unbelieveable apple crumble (recipe coming soon.) Prime Rib with Truffle Butter 1. Start with Two 8 oz. prime rib steaks (boneless). 2. Pat steaks dry with a paper towel and generously season both sides with salt and pepper. 3. Spread 1/2 tablespoon black truffle butter on each steak. 4. Heat canola oil in cast iron pan on medium/high, until oil is glistening. 5. Sear steaks for each side for 3 minutes or until desired doneness. 6. Remove from heat, and cover with foil for 10 minutes before serving.