This Dry-Aged Ribeye with Parmesan Truffle Fries is a luxurious steakhouse-style dinner you can create at home. Featuring a perfectly seared, dry-aged ribeye steak basted in garlic herb butter and served alongside golden, crispy fries tossed in truffle oil and Parmesan, this dish delivers bold flavors and elegant textures for a truly indulgent dining experience.
Why You’ll Love This Recipe
This recipe combines rich, dry-aged beef with the decadence of truffle-scented fries. The ribeye is seared to a perfect crust, basted with aromatic butter, and sliced for tenderness and flavor. The fries, with their crisp edges and savory cheese topping, elevate the meal to gourmet status. It’s ideal for special occasions, date nights, or anytime you want to recreate a high-end steakhouse experience in your own kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Ribeye Steak:
- 1 dry-aged ribeye steak (about 1.5–2 inches thick)
- 2 tbsp olive oil or neutral oil
- 3 cloves garlic, sliced thin
- 2 sprigs fresh thyme or rosemary
- 2 tbsp unsalted butter
- Sea salt & freshly cracked black pepper
For the Parmesan Truffle Fries:
- 3 large russet potatoes (or frozen fries for shortcut)
- Vegetable oil, for frying (or baking option)
- 2 tbsp truffle oil
- ½ cup freshly grated Parmesan cheese
- 2 tbsp chopped chives
- Salt & pepper, to taste
Directions
- Prepare the fries:
- Peel (optional) and cut potatoes into thin fries.
- Soak the fries in cold water for 30 minutes to remove excess starch.
- Drain and pat dry thoroughly with a kitchen towel.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry the potatoes in batches until golden and crisp, about 4–5 minutes.
- Drain on paper towels, then season immediately with salt.
- Toss hot fries with truffle oil, grated Parmesan, chopped chives, and black pepper to taste.
- Cook the ribeye:
- Bring the steak to room temperature for even cooking.
- Pat dry and season both sides generously with sea salt and freshly cracked black pepper.
- Heat a cast-iron skillet over high heat until very hot.
- Add oil and place the steak in the pan. Sear for 3–4 minutes per side, depending on thickness, for medium-rare.
- Baste the steak:
- Reduce heat to medium-low. Add butter, sliced garlic, and thyme (or rosemary).
- Tilt the skillet and use a spoon to continuously baste the steak with the hot, flavored butter for 1–2 minutes.
- Remove the steak from the skillet and let it rest on a cutting board for 5–10 minutes.
- Slice and serve:
- Slice the rested steak against the grain.
- Plate with Parmesan truffle fries on the side.
- Garnish with crispy garlic chips from the pan and additional fresh herbs if desired.
Servings and timing
This recipe yields 2 servings.
Preparation time: 30 minutes (including soaking time for fries)
Cooking time: 25 minutes
Total time: Approximately 55 minutes
Variations
- Baked Fries: For a lighter version, bake the fries at 425°F (220°C) for 25–30 minutes, flipping halfway through.
- Mashed Potato Side: Swap fries for truffle mashed potatoes if preferred.
- Different Cuts: Use strip steak or filet mignon if dry-aged ribeye is unavailable.
- Cheese Alternatives: Try Pecorino Romano or aged Asiago for a slightly different cheese profile.
- Add Mushrooms: Sauté mushrooms in the garlic herb butter after cooking the steak for an earthy complement.
Storage/Reheating
Storage:
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- Fries are best enjoyed fresh but can be refrigerated for 1–2 days.
Reheating:
- Reheat steak gently in a skillet or oven at low temperature to avoid overcooking.
- Reheat fries in the airfryer or oven at 375°F (190°C) for 5–7 minutes to regain crispness.
Freezing:
- Not recommended for fries. Cooked steak can be frozen for up to 1 month and thawed in the fridge before reheating.
FAQs
What is dry-aged ribeye?
Dry-aged ribeye is beef that has been aged under controlled conditions to intensify flavor and tenderness. It has a richer, nuttier taste than standard cuts.
Can I make this without truffle oil?
Yes. You can skip truffle oil or use garlic-infused oil for a different aromatic touch.
How do I know when the steak is done?
Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Let it rest before slicing.
Can I grill the steak instead?
Absolutely. Grill over high heat for the same time, finishing with the garlic butter baste on a pan if desired.
What’s the best oil for searing steak?
Use a high-smoke-point oil like avocado oil, grapeseed oil, or neutral vegetable oil.
Why soak the fries?
Soaking removes excess starch and helps achieve a crispier fry.
Can I use frozen fries?
Yes, they are a great shortcut. Fry or bake them per package instructions, then toss with truffle oil and cheese.
What herbs pair well with this dish?
Fresh thyme, rosemary, or parsley all work well for garnishing and infusing butter.
How do I get a perfect crust on the steak?
Make sure the steak is dry and the pan is very hot before searing. Avoid overcrowding the pan.
Is this dish good for entertaining?
Yes, it’s a showstopper. Serve with wine and a side salad for an elevated dinner experience.
Conclusion
Dry-Aged Ribeye with Parmesan Truffle Fries offers a rich, indulgent dining experience with minimal fuss. From the seared, butter-basted steak to the crispy truffle-scented fries, each component brings bold flavor and restaurant-quality results. Whether for a special occasion or a decadent weekend dinner, this recipe is a satisfying and impressive way to elevate your home cooking.
PrintDry-Aged Ribeye with Parmesan Truffle Fries
This Dry-Aged Ribeye with Parmesan Truffle Fries is a show-stopping steakhouse experience at home. Juicy, perfectly seared dry-aged ribeye is paired with crispy golden fries tossed in truffle oil and Parmesan, then finished with garlic chips and herbs for an indulgent, restaurant-quality dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-Seared, Fried
- Cuisine: American
Ingredients
- For the Ribeye Steak:
- 1 dry-aged ribeye steak (about 1.5–2 inches thick)
- 2 tbsp olive oil or neutral oil
- 3 cloves garlic, sliced thin
- 2 sprigs fresh thyme or rosemary
- 2 tbsp unsalted butter
- Sea salt & freshly cracked black pepper
- For the Parmesan Truffle Fries:
- 3 large russet potatoes (or frozen fries for shortcut)
- Vegetable oil, for frying (or baking option)
- 2 tbsp truffle oil
- ½ cup freshly grated Parmesan cheese
- 2 tbsp chopped chives
- Salt & pepper, to taste
Instructions
- Prepare the Fries: Cut russet potatoes into thin fries. Soak in cold water for 30 minutes, then drain and pat completely dry. Fry in hot oil (350°F / 175°C) until golden and crispy. Drain on paper towels and season with salt. Toss with truffle oil, Parmesan cheese, and chopped chives.
- Cook the Ribeye: Bring the dry-aged ribeye steak to room temperature. Pat dry and season generously with sea salt and freshly cracked black pepper. Heat a cast-iron skillet over high heat until very hot.
- Add oil to the skillet and sear the steak for 3–4 minutes per side for medium-rare, or to your desired doneness.
- Baste the Steak: Reduce the heat and add butter, sliced garlic, and fresh thyme or rosemary. Tilt the pan and spoon the infused butter over the steak for 1–2 minutes. Remove from the skillet and let rest for 5–10 minutes.
- Slice & Serve: Slice the steak against the grain. Plate with Parmesan truffle fries and garnish with the crispy garlic chips and extra herbs if desired.
Notes
- For a shortcut, use high-quality frozen fries and bake or air-fry until crisp before tossing with truffle oil and cheese.
- Resting the steak is crucial for juicy results — don’t skip it!
- Use a meat thermometer to ensure perfect doneness: 130°F (54°C) for medium-rare.
Nutrition
- Serving Size: 1 steak with fries
- Calories: 850
- Sugar: 2g
- Sodium: 780mg
- Fat: 60g
- Saturated Fat: 22g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 160mg