Steak & Ravioli Bianco Recipe

Bring steak to room temperature

Remove the 6 oz sirloin from the refrigerator 30 minutes before cooking and pat dry with paper towel. Season both sides evenly with 1 tsp salt and 1/2 tsp freshly ground black pepper.

Sear the steak

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tbs olive oil. Place the steak in the pan and sear without moving for 2.5–3 minutes to develop a brown crust. Flip and add 1 tbs butter and 2 thyme sprigs. Tilt the pan and spoon the melted butter over the steak for another 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Rest and slice

Transfer the steak to a cutting board, tent loosely with foil and rest for 6–8 minutes. After resting, slice thinly across the grain into bite-sized strips for sharing.

Cook the prawns

While the steak rests, heat the remaining 1 tbs olive oil and 1 tbs butter in a separate skillet over medium-high heat. Add the minced garlic and sauté 20–30 seconds until fragrant. Add the prawns in a single layer, season lightly with a pinch of salt and pepper, and cook 1.5–2 minutes per side until opaque and just cooked through. Finish with 1 tsp lemon juice and remove from heat.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Add the ravioli and cook according to package instructions (usually 3–4 minutes for fresh ravioli) until tender and floating. Reserve 1/3 cup of pasta cooking water, then gently transfer ravioli to a warm plate or pan with a slotted spoon.

Prepare cream & cheese sauce

In a wide sauté pan over medium heat, melt 3 tbs butter. Add 1 clove finely minced garlic and cook 30 seconds until fragrant. Pour in 1/2 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup finely grated grana padano until melted and smooth. If the sauce seems too thick, add reserved pasta water, 1 tbs at a time, to reach a silky coating consistency. Season with 1/2 tsp salt and 1/4 tsp black pepper. Fold in 2 tbs chopped parsley.

Finish ravioli

Gently add the cooked ravioli to the cream sauce and toss carefully to coat without breaking the pasta. Keep warm on the lowest heat setting while you finish the rest of the components.

Reduce shallot and wine

In a small saucepan over medium heat combine 1/2 cup dry white wine, 1 tsp white wine vinegar and the finely minced shallot. Simmer until liquid is reduced to about 2–3 tablespoons (this should take 6–8 minutes) and the shallot is soft.

Mount with butter

Lower heat to medium-low and whisk in 2 tbs heavy cream. Remove the pan from direct heat. Very slowly whisk in the cold cubed butter, one or two pieces at a time, allowing each addition to emulsify before adding more, until the sauce is glossy and slightly thickened. If the sauce breaks, whisk in a teaspoon of cold water to bring it back together.

Finish with truffle

Stir in 1/2 tsp white truffle oil, season with 1/4 tsp salt and a pinch of black pepper. Keep the beurre blanc warm (not hot) until plating.

Arrange the tossed ravioli in the center of a large share plate or platter, spooning a little of the cream sauce underneath so they sit in a shallow pool.

Fan the sliced steak strips alongside the ravioli and nestle the cooked prawns on top or between the steak slices.

Drizzle the truffle beurre blanc lightly over the steak and around the ravioli—avoid soaking the pasta; you want a sheen and aroma rather than excessive liquid.

Scatter 1/2 cup crispy fried onions over the steak and prawns for crunch. Finish with 1/4 cup shaved grana padano and 1/2 cup microgreens or baby arugula for freshness.

Serve immediately with lemon wedges on the side for guests who want extra brightness.