Steak with truffle butter and chimichurri fries is the kind of dinner that makes a regular Tuesday night feel like a real occasion. Juicy NY strip steak, a silky herb butter melting over every slice, and crispy fries tossed in bright chimichurri — all made in your own kitchen. Once you pull this off at home, you will never want to pay steakhouse prices again.
I still remember the first time I made truffle butter from scratch and spooned it over a hot steak fresh off the cast iron. That moment was a turning point. This steak with truffle butter and chimichurri fries recipe has become my go-to for dinner parties and special weeknight treats alike. The components each take simple ingredients and turn them into something that genuinely feels impressive.
Table of Contents
Ingredients for Steak with Truffle Butter and Chimichurri Fries
Good ingredients make all the difference here. I always use fresh herbs for both the chimichurri and the truffle butter — dried herbs just do not deliver the same bright, vibrant flavor in these preparations.
Truffle Butter
- 3 tbsp unsalted butter (softened to room temperature — I recommend leaving it out for 30 minutes before mixing)
- 1 tsp chives (finely chopped)
- 1 tsp parsley (finely chopped)
- 1 tsp truffle oil (a little goes a long way — my preference is a white truffle oil for a milder finish)
- 1 tsp grated Parmesan
- 1 tsp minced garlic
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp cayenne pepper
Chimichurri
- 1/2 cup fresh parsley (roughly chopped, about 1 bunch)
- 1/2 cup fresh cilantro (roughly chopped, about 1 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, uniform thickness is key for even frying)
- Oil for frying (enough to fully submerge the fries)
- 2 to 3 tbsp chimichurri (from above)
Steak
- 2 NY strip steaks (or your preferred cut)
- Salt and black pepper to taste
- Buttery steakhouse seasoning to taste
- 1 to 2 tbsp olive oil
- 1 bunch broccolini
Step-by-Step Instructions
I recommend making the truffle butter and chimichurri first so everything is ready the moment the steak comes off the heat. Timing is everything with this meal.
Step 1: Combine all truffle butter ingredients in a small bowl and mix until smooth and well blended. Roll into a log using plastic wrap or store flat in the fridge. Make this at least 30 minutes ahead so the flavors can develop.
Step 2: Add all chimichurri ingredients to a food processor or bowl. Pulse or mix until combined but still slightly chunky — you want texture, not a smooth puree. Refrigerate until ready to use.
Step 3: Slice russet potatoes into fries and soak in ice water for at least 30 minutes. This step removes excess starch and is the reason your fries will actually turn out crispy. Drain and pat completely dry before frying.
Step 4: Heat frying oil to 325 degrees F. Fry potatoes in batches for 5 to 7 minutes until cooked through but still pale. Remove and let cool briefly. This first fry cooks the inside.
Step 5: Raise the oil temperature to 375 degrees F. Return fries to the oil for a second fry of 2 to 4 minutes until golden and crispy. Remove and place on a cooling rack immediately.
Step 6: Season both steaks generously with salt, pepper, and steakhouse seasoning. Let them rest at room temperature for 20 minutes before cooking — cold steak straight from the fridge cooks unevenly.
Step 7: Heat olive oil in a cast-iron pan over medium-high heat until it shimmers and just starts to smoke. Cook steaks for 3 minutes per side for medium-rare. Do not move them around — let the crust develop undisturbed.
Step 8: Remove steaks and let them rest for 5 minutes. Add broccolini to the same pan and cook until tender and lightly charred, about 3 to 4 minutes.
Step 9: Slice the steaks, top immediately with a generous spoonful of truffle butter, and serve alongside broccolini. Toss the hot fries in chimichurri and serve right away for maximum crispiness.
What to Serve Alongside Steak with Truffle Butter
The right sides balance the richness of the butter and the bold herby fries without overwhelming the plate.
Chickpea Beet and Feta Salad: The earthy sweetness of roasted beets and the tang of feta create a refreshing contrast to the rich, savory steak and truffle butter.
BBQ Chicken Skewer Salad: A smoky, protein-packed salad that works beautifully as a starter or a lighter side dish before the main event hits the table.
Healthy Avocado Chicken Salad: The creamy avocado base and fresh herbs in this salad echo the chimichurri flavors and provide a cool, nutritious balance to the meal.
Low-Carb Greek Chicken Bowls: For guests who prefer a lighter option alongside the steak, this fresh Mediterranean bowl adds color and variety to a dinner party spread.
Simple Green Salad: Crisp romaine or mixed greens with a light lemon vinaigrette cut through the richness of the truffle butter and round out the plate nutritionally without adding heaviness.
Make-Ahead and Storage Tips
The truffle butter keeps beautifully in the refrigerator for up to 1 week wrapped tightly in plastic, or in the freezer for up to 1 month. The chimichurri stores in an airtight jar in the fridge for up to 5 days and actually tastes better after a few hours as the flavors develop.
Leftover steak stores in an airtight container in the refrigerator for up to 3 days. I recommend reheating it gently in a skillet over low heat with a small pat of butter to keep it juicy and tender. Avoid the microwave if you can — it dries the steak out quickly.
Pro tip: the fries are best eaten immediately after tossing with chimichurri. They do not reheat well and will lose their crunch, so plan to serve them fresh.
Conclusion
This steak with truffle butter and chimichurri fries is one of those meals that earns compliments every single time. It takes a little planning but nothing complicated — and the results feel genuinely restaurant-worthy. Try it for your next dinner party or your next slow weekend night. You will not be disappointed.
Steak with Truffle Butter and Chimichurri Fries
Ingredients
Equipment
Method
- Combine all truffle butter ingredients in a small bowl and mix until smooth. Wrap in plastic or store flat in the fridge for at least 30 minutes before serving.
- Add all chimichurri ingredients to a food processor or bowl. Pulse or mix until combined but still slightly chunky. Refrigerate until ready to use.
- Slice russet potatoes into fries and soak in ice water for at least 30 minutes. Drain and pat completely dry before frying.
- Heat frying oil to 325 degrees F. Fry potatoes in batches for 5 to 7 minutes until cooked through but still pale. Remove and cool briefly.
- Raise oil to 375 degrees F. Return fries for a second fry of 2 to 4 minutes until golden and crispy. Transfer to a cooling rack immediately.
- Season both steaks with salt, pepper, and steakhouse seasoning. Let rest at room temperature for 20 minutes.
- Heat olive oil in a cast-iron pan over medium-high heat until shimmering. Cook steaks for 3 minutes per side undisturbed for a proper crust. Remove and rest for 5 minutes.
- Add broccolini to the same pan and cook for 3 to 4 minutes until tender and lightly charred.
- Slice steaks and top immediately with truffle butter. Toss hot fries in 2 to 3 tablespoons of chimichurri and serve right away alongside broccolini.
