Steak & Ravioli Bianco Recipe

Prepare and Season

Bring the sirloin to room temperature for 20–30 minutes. Pat the steak dry with paper towels and rub with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss shrimp with remaining 1 tbs olive oil, minced garlic, a pinch (about 1/4 tsp) salt and remaining black pepper.

Grill or Pan‑Sear Steak

Preheat a grill or heavy skillet (cast iron) over high heat until very hot. Add steak and sear 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), adjusting time for thickness. Remove steak to a cutting board and rest for at least 8 minutes, tented loosely with foil.

Cook Shrimp

While steak rests, melt 1 tbs butter in a skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Transfer to a plate and keep warm.

Cook Ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli and cook according to package or until tender about 3–4 minutes for fresh ravioli. Reserve 1/3 cup of pasta cooking water, then drain ravioli gently and transfer to a warm serving platter.

Assemble Plate

Slice the rested steak thinly against the grain. Arrange ravioli on the serving plate, place sliced steak and cooked shrimp over and around the ravioli, and scatter baby arugula (if using) for freshness.

Grana Padano Finish

Shave or grate 1/2 cup grana padano over the plated ravioli, steak, and shrimp just before serving.

Reduce Aromatics

In a small saucepan over medium heat, combine minced shallot, white wine, and white wine vinegar. Bring to a gentle simmer and reduce until about 1 tablespoon of liquid remains (about 6–8 minutes).

Finish Sauce

Lower heat to low, stir in heavy cream. Whisk in cold cubed butter a few pieces at a time, allowing each addition to emulsify before adding more, until sauce is smooth and slightly thickened. Do not boil. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and stir in white truffle oil. Keep warm (but not hot) until plating.

Sauce Usage

Spoon 2–3 tbs of truffle beurre blanc over the ravioli and around the steak and shrimp on each serving; reserve any extra in a small warmed jug for the table.

Prepare Onions

Toss the thinly sliced onion with flour, cornstarch and 1/4 tsp salt until evenly coated.

Fry Crispy Onions

Heat vegetable oil in a small skillet over medium-high until shimmering (about 350°F if using a thermometer). Add coated onions in batches and fry, stirring, until golden brown and crisp, about 2–3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain and cool.

Finish

Scatter the crispy onions over the plated dish just before serving to preserve crunch.