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Dry-Aged Ribeye with Parmesan Truffle Fries

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Add oil to the skillet and sear the steak for 3–4 minutes per side for medium-rare, or to your desired doneness.
  4. 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.
  5. 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

Find it online: https://yumfoodusa.com/dry-aged-ribeye-with-parmesan-truffle-fries/