Deep Fried Steak.
Deep Fried Steak. is a easy American recipe that serves 2. 800 calories per serving. Recipe by Mine Of Recipes on YouTube.
Prep: 5 min | Cook: 27 min | Total: 42 min
Cost: $19.51 total, $9.76 per serving
Ingredients
- 1 lb Frozen Steak (ribeye or sirloin) (about 1‑inch thick, still frozen solid)
- 4 cups Vegetable Oil (canola, peanut, or sunflower) (high smoke‑point oil for deep frying)
- 1 tsp Kosher Salt (to season the steak and fries)
- 1 lb Frozen French Fries (any brand, straight from the freezer)
Instructions
Heat the Oil
Pour the vegetable oil into the pot, attach the thermometer, and heat over medium‑high until it reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Prepare the Steak
Remove the frozen steak from the freezer, pat it dry with paper towels, and sprinkle both sides with salt.
Time: PT3M
Deep Fry the Steak
Using tongs, carefully lower the frozen steak into the hot oil. Fry for about 4 minutes per side for medium‑rare (adjust time for thickness or desired doneness).
Time: PT8M
Temperature: 350°F
Rest the Steak
Remove the steak with the slotted spoon, place on a wire rack or paper towels to drain, and let it rest for 5 minutes.
Time: PT5M
Fry the French Fries
Return the pot to the heat, let the oil re‑heat to 350°F, then add the frozen french fries. Fry until golden and crisp, about 4‑5 minutes.
Time: PT5M
Temperature: 350°F
Drain and Season Fries
Lift the fries with the slotted spoon, drain on paper towels, and sprinkle with a pinch of salt while still hot.
Time: PT2M
Slice and Serve
Using a sharp knife, slice the rested steak against the grain into ½‑inch strips. Plate with the crispy fries and enjoy.
Time: PT2M
Nutrition Facts
- Calories
- 800
- Protein
- 48 g
- Carbohydrates
- 40 g
- Fat
- 50 g
- Fiber
- 4 g
Dietary info: High‑protein, Gluten‑free if using gluten‑free fries, Dairy‑free, Nut‑free (unless using peanut oil)
Allergens: Potential gluten in breaded fries
Ingredient Substitutions
- Instead of Frozen Steak (ribeye or sirloin): Frozen New York strip, Frozen beef strip steak
- Instead of Vegetable Oil (canola, peanut, or sunflower): Canola oil, Peanut oil, Sunflower oil
- Instead of Kosher Salt: Sea salt, Seasoned salt
- Instead of Frozen French Fries: Homemade cut potatoes, Sweet potato fries
Equipment Needed
- Large Heavy‑Bottom Pot or Deep Fryer
- Cooking Thermometer
- Tongs
- Slotted Spoon
- Wire Rack or Paper Towels
- Knife and Cutting Board
- Plate for Resting
Critical Steps — Do Not Skip
- Heat oil to exactly 350°F before adding any food
- Pat the frozen steak dry to avoid excess splatter
- Do not overcrowd the pot; fry steak and fries separately
- Allow the steak to rest before slicing
- Maintain oil temperature when switching from steak to fries
Chef Tips from the Video
- For extra flavor, finish the steak with a pat of butter and a sprinkle of fresh cracked pepper after resting.
- If you like a crustier exterior, dust the frozen steak lightly with flour before frying.
- Use a thermometer that clips to the side of the pot for hands‑free monitoring.
Troubleshooting
Oil temperature drops too low when the steak is added, resulting in a soggy crust.
Heat the oil a few degrees higher (around 360°F) before adding the steak, and let it recover to 350°F after the steak is removed.
Excessive oil splatter when the frozen steak hits the oil.
Pat the steak as dry as possible and lower it gently using tongs; consider using a splatter guard.
Fries turn out limp instead of crispy.
Make sure the oil is back at 350°F before adding fries and avoid adding too many at once.
Storage
Refrigerator: Store cooked steak and fries in airtight containers for up to 3 days.
Freezer: Uncooked frozen steak and fries can remain in the freezer indefinitely; cooked steak can be frozen for up to 2 months.
Room temperature: Do not leave cooked steak or fries at room temperature for more than 2 hours.
Make-Ahead Tips
- Keep a supply of frozen steaks and fries in the freezer for instant meals.
- Season the steak while it’s still frozen; the salt will still adhere.
- After cooking, let the steak cool, then wrap tightly and freeze for later reheating.
Frequently Asked Questions
What is the cultural significance and history of deep fried steak in American cuisine?
While deep‑fried steak is not a traditional American classic, it reflects the country’s love of bold, indulgent comfort foods and the trend of taking familiar dishes (like steak) and giving them a fast‑food twist. It’s popular in novelty eateries and home‑cooking videos for its dramatic 360° sear.
How does deep fried frozen steak fit into the broader American comfort‑food tradition?
American comfort food often emphasizes rich, hearty proteins and easy preparation. Deep frying a frozen steak provides a quick, restaurant‑style steak experience without the need for thawing, aligning with the convenience‑driven side of American home cooking.
What regional variations exist for steak served with fries in the United States?
In the Midwest, steak‑and‑fries often appears as a classic diner plate, while in the South it may be paired with seasoned Cajun‑style fries. In the Pacific Northwest, you’ll find steak served with sweet‑potato fries or a drizzle of herb‑butter sauce.
What occasions or celebrations is deep fried frozen steak traditionally associated with in American culture?
It’s not tied to a specific holiday, but the dish is popular for casual gatherings, game‑day parties, or anytime a quick, indulgent dinner is desired. Its dramatic presentation makes it a fun surprise for friends.
What are the authentic traditional ingredients for deep fried steak versus acceptable substitutes?
Traditionally, a quality cut of beef (ribeye, sirloin, or strip) and a high‑smoke‑point oil are used. Acceptable substitutes include any frozen steak cut and oils like canola, peanut, or sunflower. Seasoning can stay simple with salt, though pepper or garlic powder are common additions.
What other American side dishes pair well with deep fried steak and fries?
Classic pairings include a simple green salad, coleslaw, baked beans, or a creamy mac and cheese. For a lighter option, a crisp cucumber‑tomato salad with vinaigrette balances the richness.
What are the most common mistakes to avoid when making deep fried frozen steak?
Common errors include adding the steak before the oil reaches 350°F, overcrowding the pot, and not letting the steak rest before slicing. Each mistake can lead to a greasy crust, uneven cooking, or loss of juices.
Why does this recipe use a deep‑fry method instead of pan‑searing a thawed steak?
Deep frying a frozen steak creates an instant, uniform 360° sear while the interior cooks gently, eliminating the need to manage a hot pan and flip the steak multiple times. It also speeds up the process for a quick dinner.
Can I make deep fried frozen steak ahead of time and how should I store it?
Yes. Cook the steak and let it cool, then wrap tightly in foil or an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months. Reheat in a hot oven (350°F) or quickly in fresh hot oil for a crisp finish.
What does the YouTube channel Mine Of Recipes specialize in?
The YouTube channel Mine Of Recipes focuses on quick, approachable home‑cooking videos that showcase unconventional shortcuts, like cooking frozen proteins, and everyday comfort‑food recipes for busy cooks.
How does the YouTube channel Mine Of Recipes' approach to American comfort food differ from other cooking channels?
Mine Of Recipes emphasizes speed and simplicity, often using frozen or pantry‑ready ingredients to deliver classic American dishes in under an hour, whereas many other channels prioritize fresh‑ingredient prep or gourmet techniques.
Last updated: September 1, 2026
