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Pan-seared ribeye steak topped with melting truffle butter next to a pile of crispy chimichurri-tossed fries.

Truffle Butter Steak with Chimichurri Fries

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 980
Ingredients Method

Ingredients
  

  • 2 (12-ounce) ribeye steaks, room temperature
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons high -smoke point vegetable oil
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon black truffle paste or minced preserved truffles
  • 2 large russet potatoes, peeled and cut into 1/4 inch strips
  • 1 quart peanut oil for frying
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 3 cloves garlic , minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes

Method
 

  1. In a small bowl, combine softened butter and truffle paste until smooth; roll into a log using plastic wrap and refrigerate until firm.
  2. To make the chimichurri, whisk together parsley, garlic, red wine vinegar, extra virgin olive oil, oregano, and red pepper flakes in a medium bowl; set aside at room temperature.
  3. Heat frying oil in a heavy pot to 375°F (190°C). Fry potato strips in batches for 5-7 minutes until golden brown and crispy; drain on paper towels.
  4. Pat steaks dry with paper towels and season both sides heavily with salt and black pepper.
  5. Heat vegetable oil in a cast-iron skillet over high heat until smoking. Sear steaks for 4 minutes per side for medium-rare (internal temperature 130°F/54°C).
  6. Remove steaks from skillet and let rest on a cutting board for 5 to 8 minutes.
  7. Toss the hot fries in a large bowl with half of the prepared chimichurri sauce and a pinch of salt.
  8. Slice the truffle butter into rounds. Plate the steaks with a round of butter on top and serve alongside the chimichurri fries with remaining sauce for dipping.