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Ingredients
US|METRIC
4 SERVINGS
- 750 mL dry red wine (preferably from Burgundy)
- 1 yellow onion (medium-size, halved)
- 2 bay leaves
- 1/2 bunch thyme
- 1 whole star anise
- 64 oz. rib eye steaks (30- or 60-day dry-aged bone-in, about 1 3/4 inches thick, patted dry)
- 3 Tbsp. kosher salt (divided)
- 1 Tbsp. olive oil
- 4 tsp. beef demi glace (such as Williams Sonoma)
- 6 oz. escargot (high-quality canned, drained, rinsed, and, if desired, roughly chopped, optional)
- 1/2 cup truffle butter (black, such as D’Artagnan, chilled and cut into 8 pieces, divided)
- 3 Tbsp. chopped fresh parsley
- 1/4 tsp. black pepper
- 1 tsp. flaky sea salt
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