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Sliced NY strip steak with truffle butter melting over the top, served with chimichurri fries and broccolini on a dinner plate

Steak with Truffle Butter and Chimichurri Fries

Juicy NY strip steaks topped with homemade truffle herb butter, served with crispy double-fried chimichurri fries and tender broccolini for a show-stopping dinner at home.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter softened to room temperature
  • 1 tsp chives finely chopped
  • 1 tsp parsley finely chopped, for truffle butter
  • 1 tsp truffle oil
  • 1 tsp grated Parmesan
  • 1 tsp minced garlic for truffle butter
  • 1/8 tsp salt for truffle butter
  • 1/8 tsp black pepper for truffle butter
  • 1/8 tsp cayenne pepper
  • 1/2 cup fresh parsley roughly chopped, for chimichurri
  • 1/2 cup fresh cilantro roughly chopped, for chimichurri
  • 1/4 cup olive oil for chimichurri
  • 2 tbsp red wine vinegar
  • 3 cloves garlic for chimichurri
  • 2 tbsp diced onion for chimichurri
  • 1/2 tsp coarse salt for chimichurri
  • 1/2 tsp black pepper for chimichurri
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 2 large russet potatoes sliced into uniform fries
  • oil for frying enough to fully submerge fries
  • 2 NY strip steaks or cut of choice
  • salt and black pepper to taste for steak
  • buttery steakhouse seasoning to taste
  • 1 tbsp olive oil for cooking steak
  • 1 bunch broccolini

Equipment

  • Cast-iron pan
  • Large pot or deep fryer
  • Food processor or mixing bowl
  • Cooling rack
  • Mixing bowl for soaking fries
  • Meat thermometer

Method
 

  1. 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.
  2. Add all chimichurri ingredients to a food processor or bowl. Pulse or mix until combined but still slightly chunky. Refrigerate until ready to use.
  3. Slice russet potatoes into fries and soak in ice water for at least 30 minutes. Drain and pat completely dry before frying.
  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 cool briefly.
  5. 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.
  6. Season both steaks with salt, pepper, and steakhouse seasoning. Let rest at room temperature for 20 minutes.
  7. 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.
  8. Add broccolini to the same pan and cook for 3 to 4 minutes until tender and lightly charred.
  9. Slice steaks and top immediately with truffle butter. Toss hot fries in 2 to 3 tablespoons of chimichurri and serve right away alongside broccolini.

Notes

Make truffle butter and chimichurri ahead of time for a smoother cooking experience. Double frying is essential for crispy fries. Serve fries immediately after tossing in chimichurri. Truffle butter freezes well for up to 1 month.