Pepper Crusted Steaks With Black Truffle Vinaigrette

For Vinaigrette: Thinly slice truffles, then dice finely.

Heat 1 tablespoon oil in small skillet over medium heat. Add shallots and saute for 2 minutes. Add truffles and saute until aromatic, about 1 minute. Place shallot mixture in small bowl.

Boil wine in a heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture.

Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt.

For Steaks: Pat steaks dry. Brush 1 tablespoon oil over both sides of steaks. Sprinkle with coarse salt and coarsely ground black pepper.

Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 2 minutes per side for rare to medium-rare (instant-read thermometer inserted into center of steaks registers 120 degrees F to 125 degrees F). Transfer steaks to a platter and cover with foil to keep warm. Let rest for 5 minutes.

Place steaks on plates. Spoon vinaigrette over and serve.