Steak & Ravioli Bianco Recipe

Season steak

Bring the sirloin to room temperature (20–30 minutes). Pat dry with paper towels. Rub 1 tbs olive oil over the steak and season both sides with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Prepare shrimp

Toss the peeled and deveined shrimp with 1 tbs olive oil, minced garlic, a pinch (about 1/4 tsp) salt and 1/4 tsp pepper. Set aside briefly.

Grill steak

Preheat a grill or cast-iron skillet to high heat. When very hot, place the steak on the grill/skillet and cook 3–5 minutes per side for medium-rare (depending on thickness) or until internal temperature reaches 130–135°F (54–57°C). For a nice crust, do not move the steak while searing. Remove steak to a cutting board and let rest tented with foil for 7–10 minutes.

Sear shrimp

While the steak rests, heat 1 tbs butter in a skillet over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until opaque and just cooked through. Remove from heat and keep warm.

Slice steak

Slice the rested steak thinly against the grain into 1/4-inch strips. Keep warm.

Bring a large pot of salted water to a rolling boil (use about 1 tbs salt per 4–6 quarts water). Add the ravioli and cook according to package instructions (usually 3–4 minutes for fresh/refrigerated) until al dente. Reserve 1 cup pasta water, then gently drain ravioli and set aside, keeping them warm. If desired, toss ravioli lightly with 1 tbs butter to prevent sticking.

Reduce aromatics

In a small saucepan over medium heat, combine the minced shallot, white wine, and white wine vinegar. Bring to a simmer and reduce until nearly dry (about 2–3 minutes) so only a couple tablespoons of liquid remain.

Finish sauce

Lower heat to low. Add the heavy cream and stir briefly. Whisk in the cold cubed butter a few pieces at a time, whisking continuously so the butter emulsifies into the sauce and forms a smooth, glossy beurre blanc. If the sauce becomes too cool and separates, warm gently but do not boil. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning.

Add truffle

Remove from heat and whisk in 1 tsp truffle oil (or to taste). If sauce is too thick, whisk in up to 2 tbs reserved pasta water or white wine to reach a silky pouring consistency.

Plate: Spoon a shallow pool of truffle beurre blanc on each plate (about 2–3 tbs). Place 6 ravioli on the sauce in a neat row or circle.

Top with sliced steak and shrimp: Arrange 4–6 slices of grilled sirloin over the ravioli and place 3–4 seared shrimp on top or to the side.

Finish: Spoon an additional tablespoon of warm beurre blanc over the steak and shrimp. Sprinkle 2 tbs grated Grana Padano over the dish, then scatter 1–2 tbs crispy fried onions for crunch. Garnish with chopped chives or parsley and serve with a lemon wedge on the side.

Serve immediately while hot.