Steak with Truffle Fries Recipe

Pair your steak with a side of truffle fries!

When cooking steak, a good sear is the only way to get a crusty exterior that gives your steak fantastic flavor. Also, French fries are a classic side to steak, but are elevated with a few drops of truffle oil. Yum!

Steak with Truffle Fries Recipe

Roselle Miranda
Pair your steak with a side of truffle fries!
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Others
Servings 1 to 2


Steak with Truffle Fries Ingredients

  • 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


  • 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.
  • Heat a medium pan over high heat. once hot, add oil. swirl to coat bottom of pan evenly. lay steak on the hot pan.
  • 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.
  • 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.
  • 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. Recipe originally published in the December 2015 issue of Good Housekeeping Philippines.
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