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–+ servings
Total Time :43 minutes
Servings: 2

INGREDIENTS
 

  • 2 ribeye or strip steaks, 14 ounces/400 grams each
  • 1 teaspoon steak seasoning
  • 6 tablespoon avocado oil
  • 4 ounces/115 grams unsalted butter
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • Grated Parmesan, for finishing

Aioli:

  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley or chives, chopped
  • 2 garlic cloves
  • 1 teaspoon truffle oil
  • 1 teaspoon steak seasoning

Fries:

  • 2 large russet potatoes
  • 4 cups cold water
  • 4 cups frying oil
  • 1 teaspoon steak seasoning

INSTRUCTIONS

  • Whisk mayonnaise, lemon juice, herbs, garlic, truffle oil, and seasoning until smooth. Chill until ready to serve.
  • Cut potatoes into ½-inch/1.25-cm fries and soak in cold water for 15 minutes. Drain and dry thoroughly.
  • Heat oil to 325°F/165°C. Fry potatoes for 2 to 3 minutes until pale and tender. Drain and rest for 5 minutes. Increase oil to 375°F/190°C and fry again until golden and crisp, 3 to 4 minutes. Season immediately.
  • Pat steaks dry with paper towels. Season steaks on all sides. Heat a skillet over medium-high with avocado oil. Sear steaks until deeply browned, flipping once, 3 to 4 minutes per side for medium.
  • Reduce heat to low. Add butter, thyme, and rosemary. Baste continuously until butter foams and steaks reach desired doneness, 1 to 2 minutes.
  • Remove steaks when they reach an internal temperature of 130°F (54°C) for medium-rare. Let them rest uncovered for 5 minutes to keep the crust crisp.
  • Pile fries on plates, slice steak if desired, and spoon or squeeze truffle aioli over. Finish with a light drizzle of truffle oil and serve.