Warm Truffle Cream Sauce Steak Frites

There’s just something timeless about steak frites. It’s a dish that feels fancy, yet approachable. And when done right, with a juicy New York strip steak, crispy golden fries, and a spoonful of decadent, truffle-infused cream sauce, it becomes next-level comfort food. This is my take on the perfect steak frites recipe, featuring a reverse-seared strip steak and a Warm Truffle Cream Sauce that you’ll want to pour on everything.

For the steak, I keep it simple but effective with a reverse sear. Cooking the steak low and slow helps you nail that edge-to-edge pink interior. Then you hit it with a ripping hot skillet or grill to build that crust. It’s the method I trust most when I want both flavor and precision.

Now, let’s talk fries. Sure, you could hand-cut and double-fry them, but sometimes simplicity wins. I grab a bag of store-bought fries, toss them in a little olive oil, and bake them until they’re crisp. It saves time and still delivers that satisfying crunch.

The real showstopper here is the Warm Truffle Cream Sauce. It’s rich, silky, and carries just the right hit of truffle salt and Parmesan. Spoon it generously over the sliced steak and let it spill onto those fries. It turns the whole plate into an indulgent experience without being over-the-top.

This recipe is perfect for a weekend dinner, date night, or when you want to show off without stressing out. Pair it with a bold red wine or a smooth bourbon and you’re set.

Give the Warm Truffle Cream Sauce Steak Frites a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!

Make it with these cuts of steak:

• New York Strip Steak
• Flank Steak

Warm Truffle Cream Sauce Steak Frites

Recipe by That Griller GuyCourse: Main

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Reverse-seared New York strip steak frites served over baked fries with a rich, spoonable warm truffle cream sauce. A next-level take on a classic dish.

Ingredients

• For the Steak Frites:

• 1 thick-cut New York strip steak (about 1–1.25 lbs)

• Kosher salt and cracked black pepper

• 1 bag frozen French fries (about 20–24 oz)

• Olive oil for tossing

• For the Warm Truffle Cream Sauce:

• 1 tablespoon unsalted butter

• 1 small shallot, finely minced

• 1/2 cup heavy cream

• 1 teaspoon Dijon mustard

• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon truffle salt (adjust to taste)

• Fresh cracked black pepper

• 1/2 teaspoon truffle oil

Directions

• Preheat your oven to 425°F. Toss fries with a bit of olive oil and bake according to package instructions until golden and crispy.
• Season your steak generously with salt and pepper. Place it on a wire rack over a baking sheet.
• Set your grill or oven to 250°F. Cook the steak until it reaches 120°F internal (for medium-rare), about 30–45 minutes depending on thickness.
• Heat a cast iron skillet or grill over high heat. Sear the steak 1–2 minutes per side until a crust forms. Let it rest 5 minutes, then slice.
• In a saucepan over medium heat, melt the butter. Sauté the shallot until soft. Stir in cream, Dijon, and Parmesan. Simmer until slightly thickened, then finish with truffle salt, pepper, and truffle oil.
• Layer the fries, top with sliced steak, and spoon the warm truffle cream sauce generously over everything. Serve immediately.