Description

This recipe features perfectly seared strip steaks paired with crispy truffle herb fries cooked in the air fryer, accompanied by a flavorful honey dijon aioli for dipping. The steaks are cooked to a medium doneness with butter-basting for rich flavor, while the fries are sliced thin, air-fried to crispness, and seasoned with truffle salt, fresh parsley, and parmesan for an indulgent twist on classic fries.

Ingredients

Steak

2 strip steaks
Kosher salt, to taste
Freshly cracked black pepper, to taste
3 to 4 tablespoons unsalted butter

Truffle Herb Fries

2 to 3 russet potatoes, thinly sliced
Olive oil, for spritzing or brushing
1 teaspoon truffle salt
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated parmesan cheese

Honey Dijon Aioli

⅓ cup mayonnaise
1 garlic clove, minced
1 tablespoon Dijon mustard
2 teaspoons honey

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Instructions

Bring steaks to room temperature: Remove the strip steaks from the refrigerator and let them sit out at room temperature for about 30 minutes to ensure even cooking.
Heat skillet and season steaks: Preheat a cast iron skillet over medium-high heat until hot. Season both sides of the steaks generously with kosher salt and freshly cracked black pepper.
Sear the steaks: Add 2 tablespoons of unsalted butter to the hot skillet. Once melted and sizzling, place the steaks in the pan. Cook for 3 minutes until a deep golden crust forms, then flip and cook another 3 minutes on the other side.
Butter baste and finish cooking: Add the remaining butter to the skillet. As it melts, spoon it over the steaks continuously for 1 to 2 minutes. Cook until the internal temperature reaches 140-145°F for medium to medium-well doneness. Remove steaks and let rest for 10-15 minutes before slicing.
Prepare potatoes: Place the thinly sliced potatoes in a large bowl filled with cold water. Soak for 30 to 60 minutes to remove excess starch. Drain and pat thoroughly dry using kitchen towels.
Preheat air fryer and season fries: Set your air fryer to 375°F. Arrange the dried potato slices on a baking sheet and spray or brush them lightly with olive oil.
Air fry the fries: Place the fries in a single layer in the air fryer basket (you may need two batches). Cook for 12 minutes, then carefully flip the fries and cook for an additional 5 to 6 minutes until golden and crispy.
Season fries: In a small bowl, combine chopped parsley and grated parmesan cheese. Once fries are done, transfer to a plate or parchment paper. Immediately sprinkle with truffle salt and then top evenly with the parsley and parmesan mixture. Keep fries warm in a 200°F oven if needed.
Make the honey dijon aioli: In a bowl, whisk together mayonnaise, minced garlic, Dijon mustard, and honey until smooth and combined.
Serve: Plate the rested, sliced steaks alongside the truffle herb fries and serve with the honey dijon aioli for dipping.

Notes

Allowing steaks to come to room temperature helps them cook more evenly.
Patting the potatoes completely dry before air frying is key for crispiness.
If cooking fries in multiple batches, keep finished fries warm in a low oven until serving.
Use a meat thermometer to check steak doneness for best results.
Truffle salt adds a luxurious flavor, but can be substituted with regular sea salt if unavailable.
For thicker fries, increase cooking time slightly and adjust flipping accordingly.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Air Frying
Cuisine: American