If you want a dinner that tastes like it came from a steakhouse without leaving your kitchen, this steak with truffle butter and chimichurri fries is exactly what you need. I made this for a Friday date night at home and it completely blew us away. The combination of rich herb butter melting over a hot seared steak with crispy herb-coated fries on the side is just next level.
Table of Contents
Ingredients for Steak with Truffle Butter and Chimichurri Fries
I always keep truffle oil on hand because a little goes a very long way and it transforms butter into something restaurant-worthy. Here is everything you need, broken down by component.
Truffle Butter
- 3 tbsp unsalted butter, softened (I recommend leaving it out for 30 minutes so it mixes smoothly)
- 1 tsp chives, finely chopped
- 1 tsp fresh parsley, finely chopped
- 1 tsp truffle oil (my preference is white truffle oil for a lighter, more delicate flavor)
- 1 tsp grated Parmesan
- 1 tsp minced garlic
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp cayenne
Chimichurri
- 1/2 cup fresh parsley, chopped (about one bunch)
- 1/2 cup fresh cilantro, chopped (about one bunch)
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 3 large garlic cloves
- 2 to 3 tbsp diced onion
- 1/2 tsp coarse salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
Chimichurri Fries
- 2 to 3 large russet potatoes, sliced into fries (in my experience, russets are the only potato that gets truly crispy when double-fried)
- Oil for frying
- 2 to 3 tbsp chimichurri sauce
Steak and Sides
- 2 NY strip steaks
- Salt and black pepper to taste
- Buttery steakhouse seasoning to taste
- Olive oil for cooking
- 1 bunch broccolini
Step-by-Step Instructions
I recommend prepping the truffle butter and chimichurri first so they are ready to go when the steak and fries need your full attention.
Step 1: Mix the softened butter with chives, parsley, truffle oil, Parmesan, minced garlic, salt, pepper, and cayenne in a small bowl until fully combined. Roll it into a log using plastic wrap and refrigerate until you are ready to serve.
Step 2: Add the parsley, cilantro, olive oil, red wine vinegar, garlic cloves, diced onion, salt, pepper, red pepper flakes, and oregano to a food processor. Pulse until well combined but still a little chunky. Refrigerate until needed.
Step 3: Slice your potatoes into fries and soak them in a bowl of ice water for at least 30 minutes. This step pulls out the excess starch and is what allows the fries to get properly crispy. Do not skip it. Pat them completely dry before frying.
Step 4: Season the NY strip steaks generously with salt, pepper, and buttery steakhouse seasoning. Let them rest at room temperature for 20 minutes while you heat your frying oil.
Step 5: Heat oil in a deep pot to 325°F. Fry the potatoes in batches for 5 to 7 minutes. They should be cooked through and pale, not yet golden. Remove and set aside on a wire rack. Raise the oil temperature to 375°F.
Step 6: Fry the potatoes a second time for 2 to 4 minutes until deep golden and very crispy. Remove to the cooling rack and immediately toss with 2 to 3 tablespoons of chimichurri. Serve right away so they stay crispy.
Step 7: While the oil heats for the second fry, heat a thin layer of olive oil in a cast-iron pan over medium-high heat until shimmering. Cook the steaks 3 minutes per side without moving them. You want a deep brown crust before you flip. Remove from the pan and let them rest for 5 minutes.
Step 8: Add the broccolini to the same pan with a pinch of salt and cook for 3 to 4 minutes until just tender and slightly charred at the edges.
Step 9: Slice the steaks against the grain, top with a round of truffle butter, and serve alongside the chimichurri fries and broccolini.
What to Serve with Steak with Truffle Butter and Chimichurri Fries
This dinner is rich and bold, so the best sides either cut through the richness or add a fresh contrast. Here are some pairings that work really well.
Garlic Roasted Vegetables: A sheet pan of garlic roasted vegetables is one of the easiest and most satisfying things you can add to this plate. The roasted edges add a slightly smoky, caramelized note that complements the truffle butter beautifully.
Crispy Sweet Potato Fries: If you want to swap the regular fries for something a little different, these crispy oven-baked sweet potato fries make a great alternative side. The natural sweetness balances the savory steak and herb butter well.
Arugula Salad: A handful of peppery arugula dressed with fresh lemon juice and a drizzle of olive oil is the fastest way to add brightness and balance to this rich plate. No recipe needed.
Louisiana Voodoo Fries: If you love bold, saucy fries, check out this Louisiana voodoo fries recipe as a fun swap or extra side. The spicy seasoned fries bring serious flavor to any steak night spread.
Pepper Steak: If you are in the mood to explore more steak dinners, this pepper steak recipe is another weeknight-friendly option that brings bold, savory flavors to the table with minimal effort.
Storage and Serving Tips
Store leftover steak and broccolini in separate airtight containers in the refrigerator for up to 3 days. The truffle butter keeps well wrapped in plastic wrap in the fridge for up to one week, or in the freezer for up to one month.
For reheating the steak, I recommend a quick warm-up in a skillet over low heat with a small knob of butter. This keeps it juicy and avoids the rubbery texture you get from microwaving. Let the steak come to room temperature for 10 minutes before reheating for best results.
Pro tip: the chimichurri fries are best eaten fresh right out of the second fry. If you have leftovers, reheat them in an air fryer at 400°F for 3 to 4 minutes before tossing with a fresh spoonful of chimichurri. The chimichurri sauce itself keeps in the fridge for up to 5 days and also works great as a marinade or dipping sauce.
FAQs
Can I use a different cut of steak?
Absolutely. Ribeye, sirloin, or filet mignon all work here. Just adjust the cook time based on the thickness of your cut and your preferred doneness.
Can I make the chimichurri and truffle butter ahead of time?
Yes, and it actually makes the whole dinner come together faster. Both can be made up to 2 days in advance and stored in the refrigerator until you are ready to cook.
What oil is best for frying the fries?
Use a neutral oil with a high smoke point like avocado oil, peanut oil, or vegetable oil. These hold steady at 375°F without burning or adding off flavors to the fries.
Steak with Truffle Butter and Chimichurri Fries
Ingredients
Equipment
Method
- Mix softened butter with chives, parsley, truffle oil, Parmesan, minced garlic, salt, pepper, and cayenne in a small bowl until fully combined. Roll into a log using plastic wrap and refrigerate until ready to serve.
- Add parsley, cilantro, olive oil, red wine vinegar, garlic cloves, diced onion, salt, pepper, red pepper flakes, and oregano to a food processor. Pulse until combined but still slightly chunky. Refrigerate until needed.
- Slice potatoes into fries and soak in ice water for at least 30 minutes to remove excess starch. Pat completely dry before frying.
- Season NY strip steaks generously with salt, pepper, and buttery steakhouse seasoning. Let rest at room temperature for 20 minutes while you heat the frying oil.
- Heat frying oil in a deep pot to 325 degrees F. Fry potatoes in batches for 5 to 7 minutes until cooked through but not yet golden. Remove to a wire rack. Raise oil temperature to 375 degrees F.
- Fry potatoes a second time for 2 to 4 minutes until deep golden and very crispy. Transfer to the cooling rack and immediately toss with 2 to 3 tablespoons of chimichurri. Serve right away.
- Heat a thin layer of olive oil in a cast-iron pan over medium-high heat until shimmering. Cook steaks 3 minutes per side without moving. Remove and let rest 5 minutes.
- Add broccolini to the same pan with a pinch of salt. Cook 3 to 4 minutes until just tender with slightly charred edges.
- Slice steaks against the grain, top with a round of truffle herb butter, and serve alongside chimichurri fries and broccolini.
