We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Steak Fries?

By Brendan McGuigan
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Steak fries is an American term for a particular type of French fries, usually more-or-less analogous to what the British call chips. As there are many different types of preparations for French fries, the terms used to describe them vary from country to country and region to region. Steak fries usually, however, refer to thickly cut wedges of potatoes prepared in the same way as normal French fries.

The actual origin of French fries is a matter of some debate, with different countries claiming responsibility for their origin. The Belgians hold that they were the progenitors of French fries, as far back as the 1680s, where potatoes were held to be fried as a substitute for small fried fish during the coldest winter months. Others hold that Spain was the first country to dine on fried strips of potatoes, mostly pointing to the fact that Spain was the first European country to have the potato introduced from the New World.

The country most believed in America to have originated the dish, however, as attested by the most common name, is France. The French, however, tend to subscribe to the belief that the dish is Belgian. Thomas Jefferson, at the beginning of the 19th century, described a dish of potatoes deep-fried while raw, in small cuttings, which he called "potatoes prepared in the French fashion."

These early fries were akin to what are now referred to in America as steak fries, and not as similar to what are called French fries. The thin French fries seen most often in America did not become popular until the 1950s, when the J.R. Simplot Company of Idaho introduced the frozen French fry. In the following years, fast food chains like McDonald's and Burger King popularized the thin French fry in the United States, making it the dominant form.

In the United Kingdom and many Commonwealth Nations, the most common form of fried potatoes are chips, which are roughly analogous to what in the United States are called steak fries, not the thin crisps of potatoes called potato chips. In the United States, however, the traditional dish of fish and chips is usually served with thick French fries, not the fries that would better replicate British chips. In other countries, American-style French fries are often referred to as shoestring fries.

Because steak fries are quite a bit thicker than shoestring fries, at around half an inch (1 cm) thick, they have a considerably different texture. They are not as crunchy on the outside as shoestring fries, and are quite fluffy on the inside, almost like a baked potato. These fries are normally deep fried twice, as well, but because of their high volume to low surface area, a comparable amount of food is quite a bit less fatty than if shoestring fries are eaten.

Making steak fries is quite easy, but to make traditional steak fries requires a deep fryer. To begin with, a potato is cut in half, and this half potato is then cut along its length into strips to create long, thick wedges. Usually steak fries have the skins removed before slicing, but they can be left on to create what are called potato wedges in the United States. These strips are then just deep fried, dried, and deep fried again until golden. For a lower-fat version, they can be baked for around 20 minutes instead.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

By anon1002645 — On Jan 14, 2020

I thought steak fries got their name because they were fried in the rendered fat from a steak. Considering that that would be conditional on the steak being cooked first, though, I could see how that wouldn't work.

By anon154360 — On Feb 20, 2011

I'm pretty sure the term was originally Frenched fries referring the the cut (Frenched, Julienned, etc.) and then was shortened to French fries.

By TunaLine — On Sep 20, 2010

The trick to making good home made steak fries that won't kill you with grease are to make them in the oven. Just cut the potatoes like you would if you were deep frying them, then pop them in the oven covered with a little olive oil and salt.

While they're in the oven, turn the fries once or twice until they're crispy on each side.

This also works really well with sweet potatoes too, just in case you decide to branch out in your steak fry-making endeavors.

By lightning88 — On Sep 20, 2010

Does anybody know the steak fries nutrition facts? Specifically, how many calories there are in steak fries? I heard that a restaurant is serving bottomless steak fries, and I was wondering exactly how unhealthy that was...

By closerfan12 — On Sep 20, 2010

If you ever want to give you arteries a run for their money, then try out making cheese fries with steak fries. The fried fluffiness of the steak fries when combined with a chunk of cheese can be quite the calorie-buster.

In some cases you would do better to have a steak and fries rather than just one serving of cheese steak fries!

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.