Steak with Truffle Fries


• 1 steak cut porterhouse steak, at least 1-inch thick
• 1 tablespoon canola oil

• 3 tablespoon butter, divided
• 2 sprigs fresh thyme, or 1/2 teaspoon dried, optional
• salt, to taste
• ground black pepper, to taste
• 1 liter oil, or as needed, for deep-frying
• 1/2 kilo french fries, thick cut, skin-on, frozen
• 1 teaspoon white truffle oil
• parsley, chopped, to garnish
• salt, to taste
• ground black pepper, to taste


1. Open the windows. Cover or point the fans toward your smoke alarm. Generously season your chosen steak with salt and ground black pepper on both sides.

2. Heat a medium pan over high heat. once hot, add oil. swirl to coat bottom of pan evenly. lay steak on the hot pan.

3. Let sear for 1 minute. Check doneness. continue cooking until desired doneness is reached. Flip. add 2 tbsp. butter and herbs, basting as desired. cook until preferred doneness is achieved. remove from heat onto a plate. top with remaining butter, if desired.

4. Let rest at least 10 minutes before slicing. Serve while warm.
Make the fries: heat a pot with oil over medium heat. Once hot, add frozen fries, distributing evenly to ensure all are submerged in oil.

5. Deep fry fries until crisp and lightly golden brown, stirring occasionally. Using a slotted spoon or strainer, transfer cooked fries into a large bowl. While still hot, toss fries in bowl using one hand while the other seasons the mixture with salt and ground black pepper. Repeat process, this time drizzling in truffle oil. Toss in parsley. Serve immediately.

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