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Steak frites, a beloved French bistro classic, combines the simple yet satisfying elements of juicy steak and crispy fries. Traditionally served in upscale dining establishments and casual eateries alike, this dish exemplifies comfort food at its finest while also appealing to those with a more refined palate. The star of our recipe, however, is not just the steak or the fries, but the luxurious twist of truffle butter, which elevates this classic dish into a gourmet experience.

Truffle Butter Steak Frites – A Luxurious Dinner!

Discover the exquisite flavors of Truffle Butter Steak Frites, a gourmet twist on the classic French dish. This recipe features juicy ribeye steaks topped with homemade truffle butter, elevating your meal with its rich aroma and taste. Learn how to perfectly fry crispy russet potatoes and enhance their texture for an indulgent dining experience. Perfect for special occasions or a comforting dinner, this dish is sure to impress your family and friends!
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Ingredients
  

For the Steak:

2 ribeye steaks (about 1 inch thick)

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cloves garlic, smashed

Fresh thyme sprigs (optional)

For the Truffle Butter:

1/2 cup unsalted butter, softened

1 tablespoon truffle oil (or more to taste)

1 tablespoon finely chopped fresh parsley

1 teaspoon lemon zest

Salt and pepper to taste

For the Fries:

4 large russet potatoes

Vegetable oil for frying

Sea salt, to taste

Freshly chopped parsley, for garnish (optional)

Instructions
 

Prepare the Truffle Butter:

    - In a bowl, combine softened butter, truffle oil, parsley, lemon zest, salt, and pepper. Mix until well combined.

      - Transfer the mixture onto a piece of parchment paper and roll it into a log. Twist the ends of the paper to seal it. Refrigerate until firm, about 30 minutes.

        Make the Fries:

          - Peel and cut the russet potatoes into long, even strips (about 1/4 inch thick). Soak them in cold water for at least 30 minutes to remove excess starch.

            - Drain and pat dry with paper towels. This step is crucial for achieving crispy fries.

              Fry the Potatoes:

                - In a deep fryer or large pot, heat vegetable oil to 325°F (160°C).

                  - Fry the potatoes in batches for about 4-5 minutes until they are soft but not browned. Remove them and drain on paper towels.

                    - Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with sea salt and chopped parsley.

                      Prepare the Steak:

                        - Take the ribeye steaks out of the fridge about 30 minutes before cooking to allow them to reach room temperature.

                          - Season both sides generously with salt and black pepper.

                            - In a heavy skillet (preferably cast iron) over medium-high heat, add olive oil. When hot, place the steaks in the pan.

                              - Add smashed garlic and thyme (if using) to the skillet. Cook for about 4-5 minutes for medium-rare, flipping halfway through. During the last minute of cooking, add the butter and spoon the melted butter over the steaks for flavor.

                                Serve:

                                  - Remove the steaks from the skillet and let them rest for 5 minutes. Top each steak with a slice of truffle butter.

                                    - Serve the steaks alongside the crispy fries, garnished with extra chopped parsley if desired.

                                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 2 servings