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Sliced NY strip steak with truffle butter and chimichurri fries on a dinner plate

Steak with Truffle Butter and Chimichurri Fries

A restaurant-quality dinner featuring perfectly seared NY strip steak topped with homemade truffle herb butter, served alongside crispy double-fried chimichurri fries and sauteed broccolini.
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Prep Time 15 minutes
Cook Time 25 minutes
Passive Rest and Soak Time 50 minutes
Total Time 40 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter softened at room temperature
  • 1 tsp chives finely chopped
  • 1 tsp fresh parsley finely chopped, for truffle butter
  • 1 tsp truffle oil white truffle oil preferred
  • 1 tsp Parmesan grated
  • 1 tsp minced garlic for truffle butter
  • 0.125 tsp salt for truffle butter
  • 0.125 tsp black pepper for truffle butter
  • 0.125 tsp cayenne
  • 0.5 cup fresh parsley chopped, about one bunch, for chimichurri
  • 0.5 cup fresh cilantro chopped, about one bunch
  • 0.25 cup olive oil for chimichurri
  • 2 tbsp red wine vinegar
  • 3 large garlic cloves for chimichurri
  • 2.5 tbsp diced onion
  • 0.5 tsp coarse salt for chimichurri
  • 0.5 tsp black pepper for chimichurri
  • 0.5 tsp red pepper flakes
  • 0.5 tsp dried oregano
  • 3 large russet potatoes sliced into fries, soaked in ice water 30 min
  • 2.5 tbsp chimichurri sauce for tossing fries after second fry
  • 2 NY strip steaks
  • 1 tsp salt for steak seasoning
  • 1 tsp black pepper for steak seasoning
  • 1 tsp buttery steakhouse seasoning
  • 1 tbsp olive oil for cooking steak
  • 1 bunch broccolini

Equipment

  • Cast iron skillet
  • Deep pot or Dutch oven for frying
  • Food processor
  • Wire cooling rack
  • Fry or candy thermometer

Method
 

  1. 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.
  2. 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.
  3. Slice potatoes into fries and soak in ice water for at least 30 minutes to remove excess starch. Pat completely dry before frying.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add broccolini to the same pan with a pinch of salt. Cook 3 to 4 minutes until just tender with slightly charred edges.
  9. Slice steaks against the grain, top with a round of truffle herb butter, and serve alongside chimichurri fries and broccolini.

Notes

Truffle butter and chimichurri can both be made up to 2 days ahead. Do not skip the ice water soak or the double-fry for the fries. Fries are best served immediately after the second fry. Reheat leftover fries in an air fryer at 400 degrees F for 3 to 4 minutes. Leftover chimichurri keeps in the fridge up to 5 days and doubles as a marinade.