6 ribeye steaks 1-inch thick
3-4 tablespoons extra-light olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon truffl e oil or 2 small sliced truffles
Prepare the Umbria Sauce.
Salt and pepper the steaks on both sides.
Heat the extra-light olive oil over high heat until it starts rippling at the top. You want to make sure
the oil is extra hot before adding the steaks. Add the steaks, reduce heat to medium, and cook 3 minutes per side.
Bring the sauce to a boil, add the steaks to the sauce, reduce heat to simmer and cook for 4 to 8 minutes, according to your taste.
Place steaks on a serving tray. Add the optional truffles or truffle oil to the sauce, stir well, and pour over the steaks.