EATS: The Perfect Steak Fries Recipe
The perfect steak fries have a nice crisp fry on the outside and a soft center which can be a tricky combination to achieve but it can be done! Today I wanted to share with you the process for making the perfect steak fries. Of course, the ingredients are simple but it’s a great side dish to make your dinner menu a little more exciting. The key to the perfect steak fries is to boil your wedges before you fry them. This creates a nice, tender base and you’re certain that your steak fries will be cooked through to perfection. My next tip is, to deep fry your potato wedges twice. The first fry creates a skin around the potato wedge and after a brief rest outside of the hot oil, the second fry just crisps that skin nicely giving you that crisp and tender combination that we all crave from steak fries.
Perfect Steak Fries Ingredients
4 large russet potatoes, evenly sized
3 cups vegetable oil
3 Tablespoons kosher salt to season water + more to season the completed steak fries
Perfect Steak Fries Preparation
Scrub and rinse potatoes well
Cut potatoes into sixths, once in half then placing the flat side down on the cutting board cut each side into three length pieces at a 45 degree angle. To achieve this cut wedge at 45 degree angle and then turn potato 180 degrees and repeat.
Immediately after cutting, place potatoes into a large pot with cold water (enough water to fully cover the potatoes). Place pot over high heat. Add 3 Tablespoons salt to water.
Bring water to a boil and then immediately reduce to a simmer. Stir occasionally to separate the potatoes. Be careful to avoid breaking any of your potato wedges. Cook until a paring knife can easily pierce potato (approximately 6-10 minutes depending on the size of your potato).
Gently drain potato wedges into a colander being careful to not break any of the wedges
On a sheet tray fitted with a wire rack, lay the potatoes out to dry. Place in refrigerator until completely cool (approximately 15 minutes)
In a wide shallow pot add oil. Heat oil to 375 degrees (use kitchen thermometer)
Gently add potatoes. If potatoes are entirely submerged in oil cook until golden brown. If they are not, flip to cook each side to golden brown (approximately 2-3 minutes per side).
Drain the steak fries on sheet tray fitted with a rack. Let rest for one minute. The first fry will build a skin around the potatoes.
Add steak fries back into hot oil and cook for about 2 minutes more. This second fry will make the skin crispy
Remove from oil onto tray with rack. Salt immediately.
Serve with your favorite dipping sauce.
There’s something deeply satisfying about a perfectly cooked steak fry—the kind that’s crisp and golden on the outside while staying soft and fluffy on the inside. These hearty wedges aren’t just a side dish; they’re an experience, the kind that instantly elevates a casual meal into something memorable.
What makes steak fries stand out is their balance of texture and flavor. Unlike thin-cut fries, their thick, rustic shape allows for a creamy interior that contrasts beautifully with a crunchy exterior. Achieving that ideal bite isn’t about fancy ingredients—it’s about technique. From the initial prep to the final fry, each step plays a role in building that signature crispiness.
One of the secrets lies in treating the potatoes with care. Proper cutting ensures even cooking, while a brief simmer helps create that soft center. Cooling them before frying might seem like an extra step, but it’s key to getting that golden crust to form just right. And then comes the magic: the double fry. This method locks in the texture, giving you fries that are sturdy enough to hold up to dipping, yet tender enough to melt in your mouth.
Serve them fresh and hot, sprinkled with salt and paired with your favorite sauce. Whether alongside a juicy steak or enjoyed on their own, these steak fries deliver comfort and indulgence in every bite.
