The next time you’re craving an easy steakhouse dinner, ditch the meal kit and make steak and truffle fries in your own backyard. If you’ve been following along for a while, you know I’ve cooked more than a few versions of steak and fries over the years. It’s one of those classic combinations that never gets old. But every now and then, it’s fun to take something simple and give it a serious upgrade.
That’s exactly what we’re doing today with steak and truffle fries. Inspired by classic steak frites, this recipe pairs a perfectly grilled steak with crispy homemade French fries cooked in beef tallow before getting tossed with parmesan cheese, fresh chives, and a creamy truffle sauce made with white truffle oil. The result is a plate that feels like something you’d order at a high-end steakhouse but can easily make over live fire in your own backyard.
The fries are every bit as important as the steak here. Double-frying russet potatoes creates that crispy outside and fluffy center everyone loves, while the parmesan and truffle sauce brings rich, earthy flavor to every bite. Add slices of juicy steak on top, and you’ve got one seriously memorable dinner.
Table of Contents
- Why You’ll Love This Steak and Truffle Fries Recipe
- Steak and Truffle Fries Ingredients Round-Up
- How to make extra crispy fries
- The Prep
- Make the Parmesan Truffle Fries
- Cooking Steak
- Finish the Steak and Truffle Fries
- What to Serve with Steak and Truffle Fries
- Leftovers & Reheating
- More steak frites recipes!
- FAQs for Steak & Truffle Fries
- FOOD X Fire
- Steak and Truffle Fries Recipe
Why You’ll Love This Steak and Truffle Fries Recipe
If you’re a steak lover, this recipe is hard to beat. It has everything you’d expect from an incredible steakhouse meal—crispy fries, a perfect steak, and a rich sauce that ties everything together. The homemade Parmesan truffle fries steal the show, but they also happen to be the perfect partner for a beautifully grilled steak.
What I love most about steak and truffle fries is that it tastes fancy, but it’s not difficult. If you can grill a steak and fry potatoes, you’re already halfway there. A little patience while double-frying the potatoes and a drizzle of truffle sauce at the end are all it takes to transform a simple dinner into something you’ll want to make again and again.
If you’re loving this steak frites recipe, I’ve got plenty more where that came from. If truffle oil isn’t your thing—or you’re just looking for another way to pair steak and fries—check out my French Steak Frites, Steak and Garlic Fries, Peppercorn Herb Steak and Fries recipes next.
Steak and Truffle Fries Ingredients Round-Up
- Steak – Grab two or three of your favorite steaks, SPG seasoning, and either canola or olive oil to help the seasoning stick. Ribeyes are always a favorite around here, but a New York strip, sirloin, or even filet mignon works beautifully if you’re after a more tender bite.
- Truffle Sauce – Mayonnaise, water, white truffle oil, and plenty of black pepper come together to make a creamy finishing sauce that tastes like it belongs in a steakhouse. Think of it as a rich finishing oil with a little extra body.
- Fries – You’ll need russet potatoes, beef tallow, kosher salt, freshly grated Parmesan cheese, and chopped chives. If you’re feeling extra fancy, shave a few fresh black truffles over the top before serving.
That’s all the simple ingredients you need to make one of my favorite steak dinners. Most grocery stores carry everything, including truffle oil these days. If you’ve never cooked fries in beef tallow before, trust me—you’ll immediately understand why people swear by it.
For the full recipe, skip to the recipe card below or follow along as I walk through each step.
How to make extra crispy fries
After slicing your russet potatoes, place them in a large bowl filled with ice water while you prep everything else. Removing some of the excess starch helps create fries that fry up extra crispy. Once they’re drained, dry them completely before adding them to the hot oil. Water is the enemy of crispy fries.
If you’re making the fries ahead of time for the steak and truffle fries recipe, spread them in a single layer on a baking sheet lined with parchment paper after the first fry. They’ll be ready for their final trip into the oil right before dinner.
Bring the Flavor Home
The Prep
Start by slicing your russet potatoes into evenly sized fries and soaking them in that large bowl of ice water. While they soak, lightly coat your steaks with olive oil or canola oil before seasoning generously with SPG or my favorite Cowboy Butter seasoning.
Preheat your grill for direct cooking over high heat, aiming for around 375-400F. At the same time, heat a Dutch oven or deep cast-iron skillet filled with beef tallow until it reaches 350F.
Make the Parmesan Truffle Fries
Dry the potatoes thoroughly before carefully lowering them into the hot tallow. Work in batches so the fries cook in a single layer instead of overcrowding the pot.
The first fry cooks the potatoes through without adding much color. After about 3-4 minutes, remove them and let them rest for a few minutes.
Return the fries to the oil for a second fry until they’re golden brown and perfectly crispy. Transfer them to paper towels before immediately seasoning with kosher salt and grated parmesan cheese.
These homemade French fries are already incredible on their own, but they’re about to get even better.
Cooking Steak
While the fries stay warm, place the steaks over direct heat and begin cooking the steaks the way you normally would. Flip every few minutes to develop an even crust while building beautiful color.
Cook until the internal temperature reaches about 120F before removing the steaks from the grill. Let them rest for 10 minutes while you whisk together the mayonnaise, water, white truffle oil, and remaining black pepper into a smooth sauce.
Finish the Steak and Truffle Fries
Pile the parmesan truffle fries onto a serving platter before topping them with freshly grated parmesan cheese and chopped chives. Slice the steak against the grain and arrange it over the fries before finishing everything with the creamy truffle sauce.
If you really want to impress your guests with this steak and truffle fries recipe, garnish everything with extra fresh herbs or even thin shavings of fresh black truffles for the ultimate steakhouse presentation.
Cheers!
What to Serve with Steak and Truffle Fries
Steak and truffle fries are already rich and satisfying, so I like pairing them with lighter sides. Grilled asparagus, charred broccolini, roasted Brussels sprouts, or a crisp Caesar salad all work great. The fresh vegetables balance the richness of the steak and fries without taking away from the star of the meal.
Leftovers & Reheating
Store leftover steak and fries separately in airtight containers for up to three days. Reheat the steak gently in a skillet over medium heat with a little butter.
The fries are best reheated in an air fryer or hot oven until crispy again. Skip the microwave if you can—it softens the fries and takes away that crispy texture.
More steak frites recipes!
FAQs for Steak & Truffle Fries
Absolutely. A little garlic powder mixed with the Parmesan cheese makes these fries even more addictive. If you want an extra kick, gray your favorite hot sauce.
Definitely. Fresh black truffles are incredible if you can find them, but white truffle oil delivers amazing flavor for a fraction of the cost.
Yes. Vegetable oil works great, though beef tallow adds extra richness. An air fryer also works if you prefer a lighter version, though the fries won’t have quite the same texture.
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Steak and Truffle Fries
Ingredients
Steak:
- 2-3 Favorite Steaks
- 2 tbsp SPG
- Canola Oil as needed
Truffle Sauce:
- ½ cup Mayonnaise
- 1.5 tbsp Water
- 1 tsp Truffle Oil
- 1 tsp Black Pepper
Fries:
- 2-3 Russet Potatoes
- 1 tbsp Chopped Chives
- 1 qt Beef Tallow
- Kosher Salt as needed
Instructions
Fries:
- To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Heat up a dutch oven/skillet with beef tallow until the oil is 350F. Dry off your fries and add them to the oil.
- Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan).
- Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
- Add the fries to a bowl and keep warm until ready to serve.
Steak:
- Slather the steaks with oil and season generously with SPG, then set to the side until ready to cook.
- Preheat your grill to medium high heat (around 375F) for direct grilling.
- Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes.
- In a bowl, mix together the Truffle Sauce.
- Finally, slice your steak, add it with the fries and top with truffle sauce, grated parmesan and chives. Serve and enjoy!
