Steak & Ravioli Bianco Recipe

Season and rest steak

Pat the sirloin dry with paper towels. Generously season both sides with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 20–30 minutes while you prepare other components.

Preheat grill or skillet

Preheat a grill or heavy skillet (cast iron recommended) over high heat until very hot. Brush the steak lightly with 1 tbsp olive oil just before cooking.

Cook steak

For medium-rare, sear the steak 3–4 minutes per side (depending on thickness) until an internal temperature of 125–130°F (52–54°C) is reached. Add thyme sprigs to the pan during the last minute. Transfer to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing thinly against the grain into bite-sized strips.

Prepare shrimp

While steak rests, season shrimp with remaining 1/4 tsp kosher salt and 1/2 tsp pepper. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove from heat and keep warm. Spoon any pan juices over shrimp.

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add the ravioli and cook according to package instructions (typically 3–4 minutes for fresh/refrigerated) until al dente and they float. Using a slotted spoon, transfer ravioli to a warm skillet with 2 tbsp unsalted butter over low heat and gently toss to coat. Keep warm.

Reduce shallots

In a small saucepan over medium heat, combine 1 cup dry white wine, 2 tsp white wine vinegar and the minced shallots. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (this takes roughly 8–10 minutes) — the shallots should be tender and the liquid almost syrupy.

Finish sauce

Reduce heat to low. Whisk in 2 tbsp heavy cream. Very slowly, whisk in the cold cubed butter a few pieces at a time, allowing each addition to emulsify before adding more; this should create a smooth, glossy sauce (keep temperature low to avoid breaking). Once all butter is incorporated, stir in 1 tsp fine sea salt, 1 tsp ground white pepper and 1 tsp truffle oil. Taste and adjust seasoning. Keep warm but do not boil — if sauce gets too hot it may separate. If it begins to split, remove from heat and whisk in a tablespoon of cold cream to stabilize.

Make or crisp onions

If using store-bought crispy onions, skip to plating. To make fresh: separate the thinly sliced onions into rings, toss with 1 cup flour and 2 tbsp cornstarch until evenly coated. Heat neutral oil in a deep skillet or pot to 350°F (175°C). Fry onions in batches until golden brown and crisp, 1–2 minutes per batch. Remove with a slotted spoon to paper towels and season lightly with salt.

Prepare garnishes

Grate 1 cup Grana Padano. Chop parsley and cut lemon into wedges for optional brightness at the table.

Warm a large shallow serving platter. Arrange the butter-tossed ravioli in the center. Fan the sliced steak over one side of the ravioli and place the cooked shrimp on the other side.

Spoon the warm truffle beurre blanc sauce generously over the ravioli, steak, and shrimp — reserve a little sauce to drizzle at the table if desired.

Scatter the crispy onions over the top for crunch, then grate a generous amount (about 1/2–3/4 cup) of Grana Padano over everything. Sprinkle chopped parsley and add lemon wedges alongside.

Serve immediately so ravioli remain warm and sauce stays emulsified. Encourage guests to squeeze a bit of lemon on shrimp or steak if desired.