Steak with Barolo Truffle Butter

Steak with Barolo Truffle butter

1 stick butter, room temperature
2 tablespoons finely chopped, dried porcini mushrooms
1 Tbsp Barolo truffle vinegar

Place the butter on a work surface, sprinkle with porcini mushrooms and drizzle with the Barolo truffle vinegar.  Using a knife, finely chop the mixture together until well blended.  Transfer the mixture onto a piece of waxed paper or plastic wrap, fold over and make a cylindrical roll.  Wrap airtight in foil and chill until hardened.  The butter will last up to two weeks, refrigerated. 

Cook your favorite steak (NY strip, Ribeye, etc) to the desired temperature.  Place a pad (about 1 tbsp) of the truffle butter on the hot steak and serve.