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Truffle Steak Frites* Recipe

Name: The Flying Monkey Grill & Bars Truffle Steak Frites* Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 each ribeye or NY strip steaks; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (or canola); 6 tbs unsalted butter, softened; 1 tsp black truffle oil (or truffle paste); 3 cloves garlic, finely minced (about 3 cloves); 1 tbs fresh rosemary, finely chopped; 0.5 tsp lemon zest; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 3 each russet potatoes, peeled; 6 cups cold water (for soaking); 1 tsp fine sea salt (for soaking); 6 cups neutral oil for frying (peanut, canola); 1 tsp flaky sea salt (for finishing); 0.25 tsp freshly ground black pepper; 2 tsp microgreens or chopped parsley; 0.5 tsp extra truffle oil (optional, for drizzle)

Inspired by The Flying Monkey Grill & Bar

Time1h 15m

Serves2

garlic truffle butter and rosemary. Served with French-cut fries -Additional $8

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Ercole (Barbera)

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Ingredients

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Steak

2 each ribeye or NY strip steaks

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs vegetable oil (or canola)

Garlic Truffle Butter & Rosemary

6 tbs unsalted butter, softened

1 tsp black truffle oil (or truffle paste)

3 cloves garlic, finely minced (about 3 cloves)

1 tbs fresh rosemary, finely chopped

1/2 tsp Lemon zest

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

French-cut Fries

3 each russet potatoes, peeled

6 cups cold water (for soaking)

1 tsp fine sea salt (for soaking)

6 cups neutral oil for frying (peanut, canola)

1 tsp flaky sea salt (for finishing)

1/4 tsp freshly ground black pepper

Finishing & Garnish

2 tsp microgreens or chopped parsley

1/2 tsp extra truffle oil (optional, for drizzle)

Method

Garlic Truffle Butter & Rosemary

Make butter

In a medium bowl, combine the softened unsalted butter, minced garlic, chopped rosemary, lemon zest, fine sea salt, and freshly ground black pepper. Stir with a fork until fully incorporated and smooth.

Add the black truffle oil a little at a time, tasting as you go, until the butter has a subtle truffle aroma (about 1 tsp total). Do not overdo truffle oil; you want an elegant hint.

Transfer the compound butter to plastic wrap or parchment, shape into a log (about 1 inch diameter), roll tightly, and chill in refrigerator for at least 30 minutes to firm. You can leave some butter at room temperature (10 minutes) before serving to soften slightly.

French-cut Fries

Prep and soak

Cut peeled russet potatoes into French-cut fries (about 1/3 inch thick, lengthwise). Place cut fries in a large bowl and cover with cold water and 1 tsp fine sea salt. Soak in the refrigerator for 30–60 minutes to remove excess starch.

First fry (blanch)

Drain and thoroughly pat the fries dry with clean kitchen towels. Heat neutral oil in a heavy pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Let cool for 10 minutes.

Second fry (finish)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in small batches for 2–3 minutes until golden and crisp. Drain on paper towels or a rack, immediately season with flaky sea salt and a light dusting of freshly ground black pepper. Keep warm in a single layer in a low oven (200°F / 95°C) if needed.

Steak

Bring steaks to room temp & season

Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Sear and finish

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs vegetable oil and swirl. Place steaks in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Reduce heat to medium-high. Add two slices (about 2 tbs) of the prepared truffle rosemary butter to the pan and a small sprig of rosemary if available. Tilt the pan and spoon the melted butter over the steaks (baste) for 1–2 minutes. For doneness guidance: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium (use an instant-read thermometer).

Remove steaks from the pan and rest on a cutting board for 5–8 minutes, tented loosely with foil. While resting, top each steak with a 1-inch slice of the chilled truffle butter log so it melts over the surface.

Finishing & Plating

Slice the rested steaks against the grain (optional) or serve whole. Arrange a generous portion of French-cut fries alongside each steak.

Drizzle a scant 1/2 tsp extra truffle oil over the fries or steak if desired for extra aroma. Sprinkle microgreens or chopped parsley over the fries and steak for color.

Serve immediately so the truffle butter is warm and melted over the steak and fries are crisp. Offer additional flaky sea salt and pepper at the table.