Table of Contents

Grilled Ribeye Steak Fries with Creamy Black Truffle Ghee Sauce

Juicy grilled ribeye, golden potato wedges, and luxurious black truffle ghee cream sauce for the ultimate steakhouse experience

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Servings

Calories

770/serving

Ingredients

Ribeye Steaks:

2 ribeye steaks (1-1.5 lbs each, 1-1.5 inches thick)
1 tablespoon avocado oil
1 tablespoon kosher salt
2 teaspoons coarse black pepper
1 teaspoon garlic powder

For the Steak Fries:

3 large russet potatoes, cut into thick wedges
2 tablespoons avocado oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

For the Creamy Black Truffle Ghee Sauce:

3 tablespoons black truffle ghee, divided
1 small shallot, minced
2 garlic cloves, minced
½ cup beef stock (low sodium)
¼ cup red wine (Cabernet or Merlot)
½ cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves
1-2 teaspoons balsamic glaze (optional)
1 tablespoon cold butter (optional)
Salt and cracked black pepper to taste

Grilled Ribeye Steak Fries with Creamy Black Truffle Ghee Sauce – Ultimate Steakhouse Luxury

This ribeye steak and fries recipe turns your backyard grill into a steakhouse. You get perfectly grilled ribeye with a great crust, crispy potato wedges that aren’t greasy, and a rich truffle sauce that brings it all together. The ribeye stays juicy thanks to its marbling, the potatoes get crispy on the outside and fluffy inside, and the sauce adds that fancy restaurant touch without being complicated to make.

Mastering Ribeye Grilling and Potato Wedge Techniques

Getting great results with this recipe comes down to understanding how ribeye and potatoes cook best on the grill. Ribeye steaks have lots of fat running through them, which keeps them moist and adds flavor when you cook them over high heat. The trick is to start with direct high heat to get a good sear and crust, then move to cooler spots on the grill if you need more time to reach the right temperature inside.

perfect bone in ribeyes on the resting rack

Potato wedges need the right prep work to turn out crispy instead of soggy. Russet potatoes work best because they have more starch and less water than other types. Cut them into pieces about 1 inch thick so they cook evenly. Soaking the cut wedges in cold water for 30 minutes pulls out extra starch and helps them get crispier when you grill them.

The seasonings do more than just add flavor – they help with color and texture too. For the steak, kosher salt, black pepper, and garlic powder give you that classic steakhouse taste without covering up the beef flavor. Avocado oil helps with searing and won’t burn at high heat. For the potatoes, smoked paprika adds color and a subtle smoky taste, while garlic powder and salt get into the potatoes as they cook.

Understanding Black Truffle Ghee and Sauce Construction

The truffle sauce is what makes this dish special. Black truffle ghee combines butter flavor with earthy truffle taste, and it works as both the cooking fat and main flavor in the sauce. Since ghee is clarified butter, it can handle higher heat without burning, and the concentrated butter flavor supports all the other ingredients.

Making a smooth sauce isn’t hard if you follow the right steps. Cook the shallot and garlic gently so they release flavor without browning and getting bitter. When you add wine, let it cook down to concentrate the flavors and cook off the harsh alcohol taste. The beef stock adds savory depth that goes well with steak, while Dijon mustard and Worcestershire sauce add complexity and umami.

The cream needs careful handling so it doesn’t curdle. Add it to the hot stock mixture off the heat, then return to a gentle simmer. This lets everything come together slowly into a smooth sauce. Adding cold butter at the end makes it richer and shinier while helping everything stay mixed together. Save the final truffle ghee addition for the end to keep that delicate truffle smell from cooking away.

Professional Timing and Temperature Management

This recipe has three parts that need to finish at the same time, so timing matters. Start the potato wedges first since they take the longest – about 20-25 minutes at 400°F. This gives them time to get crispy outside while cooking through, and lets the steaks come to room temperature.

For the steaks, use a meat thermometer to hit 130-135°F for medium-rare, but also watch for visual cues. The meat should feel firm but still give a little when you press it, and the juices should run clear with just a hint of pink. Let the steaks rest for 10 minutes after cooking so the juices redistribute and the meat stays tender.

Start the sauce when you put the steaks aside to rest. This timing means everything stays hot and the sauce doesn’t need reheating, which can break the smooth texture. Put everything together right after the sauce is done so you serve it at the best temperature and texture.

Ingredients

For the Ribeye Steaks:

2 ribeye steaks (1-1.5 lbs each, 1-1.5 inches thick)
1 tablespoon avocado oil
1 tablespoon kosher salt
2 teaspoons coarse black pepper
1 teaspoon garlic powder

Steak Fries:

3 large russet potatoes, cut into thick wedges
2 tablespoons avocado oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Creamy Black Truffle Ghee Sauce:

3 tablespoons black truffle ghee, divided
1 small shallot, minced
2 garlic cloves, minced
½ cup beef stock (low sodium)
¼ cup red wine (Cabernet or Merlot)
½ cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves
1-2 teaspoons balsamic glaze (optional)
1 tablespoon cold butter (optional)
Salt and cracked black pepper to taste

Step-by-Step Instructions

Step 1: Prepare and Season the Components

Remove the ribeye steaks from refrigeration 30-45 minutes before cooking to allow them to reach room temperature, which promotes more even cooking throughout. Using a sharp knife, cut the russet potatoes into uniform wedges approximately 1 inch thick at the widest point, leaving the skin on for added texture and flavor. If time permits, soak the cut wedges in cold water for 30 minutes to remove excess starch, then pat completely dry with paper towels.

soaked french fries in the bowl with ice

In a large bowl, toss the dried potato wedges with avocado oil, smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated. Pat the ribeye steaks dry with paper towels and rub with avocado oil, then season generously with kosher salt, coarse black pepper, and garlic powder, pressing the seasonings into the meat surface.

Step 2: Preheat Grill and Start the Potato Wedges

Preheat your grill to medium-high heat, approximately 400°F, ensuring both direct and indirect heat zones are available for optimal cooking control. Clean and oil the grill grates thoroughly to prevent sticking and ensure attractive grill marks. Place the seasoned potato wedges directly on the grill grates or in a grill basket if preferred, arranging them in a single layer with space between pieces for proper air circulation. Grill the wedges for 20-25 minutes, turning every 5-7 minutes to ensure even browning on all sides. The wedges are done when they develop a golden-brown crust and yield easily when pierced with a fork while maintaining their structural integrity.

Step 3: Grill the Ribeye Steaks

When the potato wedges have about 10 minutes remaining, increase the grill temperature to high heat, approximately 450-500°F, for optimal steak searing. Place the seasoned ribeye steaks over direct high heat and grill for 4-5 minutes without moving them, allowing a proper crust to develop. Flip the steaks using tongs and cook for an additional 4-5 minutes for medium-rare doneness. Use an instant-read thermometer to check internal temperature, aiming for 130-135°F in the thickest part of the steak. If needed, move the steaks to indirect heat to finish cooking without overcooking the exterior.

Step 4: Rest the Steaks and Begin Sauce Preparation

Remove the grilled steaks from the heat and transfer to a cutting board, tenting loosely with aluminum foil to rest for 10 minutes. This resting period allows juices to redistribute throughout the meat and brings the steaks to optimal slicing temperature. During this time, begin preparing the creamy black truffle ghee sauce by heating 2 tablespoons of black truffle ghee in a small saucepan over medium heat. Add the minced shallot and garlic, cooking for 2 minutes while stirring frequently until softened and fragrant but not browned.

Step 5: Build the Truffle Ghee Sauce

Add the red wine to the saucepan with the aromatics, scraping any browned bits from the bottom of the pan to incorporate their flavors. Allow the wine to simmer and reduce by half, which concentrates the flavors while removing harsh alcohol notes. Stir in the beef stock, Dijon mustard, Worcestershire sauce, and fresh thyme leaves, bringing the mixture to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the liquid reduces slightly and the flavors meld together.

Step 6: Finish the Sauce with Cream and Final Seasonings

Reduce the heat to medium-low and slowly whisk in the heavy cream, ensuring smooth incorporation without curdling. Simmer the sauce gently for 3-4 minutes, stirring frequently, until it thickens to a velvety consistency that coats the back of a spoon. Remove from heat and whisk in the remaining 1 tablespoon of black truffle ghee along with the balsamic glaze if using. For extra richness and glossy appearance, mount the sauce with cold butter by whisking in 1 tablespoon of cold butter until completely incorporated. Season to taste with salt and freshly cracked black pepper.

Step 7: Slice the Steaks and Assemble the Dish

sliced ribeye steaks on the cutting board

Using a sharp knife, slice the rested ribeye steaks against the grain into strips approximately ½-inch thick, which ensures optimal tenderness and attractive presentation. Arrange the grilled potato wedges on a large serving platter or individual plates, creating an appealing foundation for the sliced steak. Place the sliced ribeye over and alongside the potato wedges, fanning the pieces to showcase the perfect doneness and beautiful grill marks.

Step 8: Final Presentation and Garnishing

up close of the final loaded fries with black truffle ghee sauce

Drizzle the warm creamy black truffle ghee sauce generously over both the sliced steak and potato wedges, allowing it to pool slightly around the components for visual appeal and optimal flavor distribution. Garnish with additional fresh thyme leaves or chopped fresh parsley for color contrast and aromatic enhancement. Serve immediately while all components are at their optimal temperature, providing additional sauce on the side for those who desire extra richness. Consider offering steak knives and appropriate utensils for comfortable dining.