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May 20, 2026
Truffle salt adds instant elevation to your fries! This classic dish includes Savini Truffle Salt on your fries AND your steak (the heat will make the truffle aroma "bloom")
Try this recipe with our Well Seasoned Duck Fat Fries (you won't regret it)!
Prep time: 10 mins (plus steak resting)
Cook time: 20 mins
Servings: 2
- 2 Ribeye or New York Strip steaks (approx. 10oz each), room temperature
- 1 tbsp Savini Truffle Salt (divided)*
- 500g Frozen high-quality shoestring fries (or hand-cut)
- 2 tbsp Neutral oil (Grapeseed or Canola)
- 2 tbsp Unsalted butter
- 1 sprig Fresh rosemary
- Fresh parsley, finely chopped
* Available from Well Seasoned
1. For the Frites: Cook the fries according to package instructions (oven bake or air fry) until extra crispy.
2. For the Steak: Pat steaks extremely dry with paper towels. Season both sides lightly with standard black pepper (wait to use the Truffle Salt).
3. Heat oil in a cast-iron skillet over high heat until shimmering. Place steaks in the pan. Sear for 3–4 minutes without moving to develop a crust.
4. Flip the steaks. Add butter and rosemary to the pan. Baste the steaks with the melting butter for another 3–4 minutes (for medium-rare).
5. The Truffle Finish: Remove steaks from the pan and let them rest on a board for 8 minutes. While resting, sprinkle half of the Savini Truffle Salt over the steaks. The heat will "bloom" the truffle aroma.
6. Toss the hot, finished fries in a bowl with the remaining Savini Truffle Salt and chopped parsley.
7. Slice the steak and serve alongside the pile of truffled frites.
