Ingredients     300g ribeye steak     For truffle butter     1.3kg butter, softened     500g button mushrooms, sliced     500g portobello mushrooms, sliced     200g shallots, sliced     50g garlic, sliced     1tbsp thyme, chopped     1tbsp rosemary, chopped     60g parsley, chopped     1 1/2tsp truffle oil     salt and pepper     For the rub     pinch salt     pinch pepper     pinch fine chilli flakes     pinch rosemary, finely chopped     pinch thyme, finely chopped     pinch lemon zest     10ml olive oil Preparation 1. To prepare truffle butter, melt 300g butter and sauté mushrooms, shallots, garlic, thyme and rosemary. When vegetables are cooked, fold in chopped parsley, truffle oil, salt and pepper. Purée in a food processor. Fold in remaining butter and check seasoning. Spoon into cling film, roll into a sausage shape and refrigerate. 2. Preheat oven to 180°C. Mix all the ingredients for the rub, massage into steak and set aside for 20 minutes. 3. Fry steak in non-stick pan until browned, then transfer meat on to a roasting tray and cook in the oven for six minutes. 4. Take the steak out of the oven and leave on the tray for three minutes to rest. Serve with salad and a slice of truffle butter (store the remaining truffle butter for later use).