A Grilled Ribeye Steak is the ultimate choice for dinner any day of the week! What gets tricky is finding new sides to make that pair perfectly with the already juicy and flavorful steak. This is where creativity comes to play and I wanted to try these Crispy Fried Potato Wedges. I will say this, it was a great decision!
I have seen the Crispy Fried Potato Wedges all over the internet and the engagement (comments and likes) had great reviews. I knew I had to make them sooner than later. It takes minimal effort and very few ingredients. A little cornstarch, some seasoning and cheese with a little time in the freezer is all it takes.
Typically, my family will slice up a bunch of potatoes into shoestring fries (fast and extra crispy) for a potato-related side item. The crunch of the crispy fries is what gets us every time, but the Crispy Fried Potato Wedges had the ultimate crunch for our satisfaction.
One more thing before we get into the notes for preparation of the steak and crispy wedges is it is important to note that these are great as a stand-alone appetizer or they can be paired with just about any major protein.
Preparation of the steak
I like a good 1 1/2-2” thick ribeye steak! They handle seasoning very well and it allows me to add some smoke before the sear with reverse searing, which is exactly what I did here.
The first thing I do is place my steaks on a wire rack with a sheet pan underneath and let them come to room temp for about 45 minutes. From here, I pat them dry with a paper towel and then apply avocado oil as a binder. Once this is applied, I like to season with an even mixture of salt, pepper and garlic powder, it’s the perfect balance of flavor for a good fatty steak.
Let the steaks hang for about 20 minutes with the seasoning on them. This is the time when the smoker is fired up, setting it to 250 degrees F. Once the temp is reached, add a few chunks of apple or hickory wood chunks and load it up with the steaks. It will take about 45-60 minutes for the steaks to reach an internal temperature of 118 degrees F. Always probe to make sure.
During that time, remove the skin of a Russet potato and cube them. Once cubed, add them to a pot of boiling water (with a pinch of kosher salt) and boil until they become soft, to the point a toothpick can easily slide through them. At this point, use a potato ricer and smash them into a mixing bowl. Add cornstarch, seasoning and cheese before you hand mix. Mix until it becomes smooth and dense. Place it all in a zip lock bag and even it out, making it flat and airtight. Place them in the freezer for 30 minutes.
Check the steaks and remove them from the smoker. Make sure to open all vents and remove the reflector plate, add some more charcoal if needed, and set the grill up for searing. Once the coals are at the point of searing (I like to let them heat up for about 8-10 minutes), add the steaks to the hot grill and sear for 60-90 seconds per side. Remove them from the grill once the internal temperature is 128 degrees F. And let them rest on a wire rack (with a sheet pan under them) for 15 minutes.
Now, get the potatoes out of the freezer and remove them from the ziplock bag (keeping it all intact) and cut them into your wedge strips. Fry the wedges in shallow oil (350 degrees for the frying temp) for 3-4 minutes per side. Be sure to stay and keep an eye on them, some may fry quicker than others. Just make sure they all are brown and crispy. Remove and place in a bowl and season with salt. Serve them with the Ribeye Steak and with a dipping sauce, I used a Gochujang honey sauce (recipe is below).
Grilled Ribeye Steak with homemade Crispy Fried Potato Wedges
- 2 Ribeye steaks
- Avocado oil for a binder
- 1 tbsp Salt, pepper and garlic powder 1 tbsp each
Crispy Potato Wedges
- 2 whole Russet potatoes
- ½ cup Corn starch
- 1 tbsp Salt, pepper and garlic powder 1 tbsp each
- 1 cup Quesadilla melting cheese
Gochujang Honey Dipping Sauce
- 1 cup Mayo
- 2 tbsp Ketchup
- 2 tsp Garlic paste
- 1 tbsp Gochujang paste
- 2 tbsp Honey
- Start off by adding avocado oil to your steaks, enough to cover lightly. Season with salt, pepper and garlic powder. Wait 20 minutes to let the seasoning work on the meat.
- During this time, fire up your smoker to 250 degrees F. Add apple or hickory wood chunks for smoke. Add the steaks to the smoker. Smoker for 45ish minutes or till the steaks are 118 degrees F. Internally.
- Make the gochujang honey sauce. In a mixing bowl add mayo, ketchup, gochujang, garlic paste and honey. Mix and place in the fridge.
- Begin prepping your potatoes and add them into boiling water until they are soft. Remove the skin and cube them prior.
- Run the softened cubed potatoes through a potato ricer and mix corn starch, seasoning and cheese. Hand mix until smooth, dense consistency. Add to a big ziplock bag and flatten it all out, where it is uniform. Place in the freezer for 30 minutes.
- Remove the steaks from the smoker and sear them over direct heat for 60-90 seconds, or an internal temperature of 128 degrees F. Let rest for 15 minutes.
- During resting, remove the potatoes from the freezer and the ziplock bag, keeping it all intact. Cut them into your wedges and fry in peanut oil (350 degrees F.) for 3-4 minutes per side. This is a shallow fry too.
- Slice the steak and serve with the Fried Crispy Potato Wedges! Get the sauce for dipping.
- Enjoy with family and friends!
There is nothing like a great steak dinner, and when the time comes, be sure to try these Crispy Potatoe Wedges. The crispy outsides match the tangy sour cream and you cannot go wrong. If you are looking for something new, then I highly recommend this recipe! It was easy to follow and full of flavor!
DID YOU ENJOY THIS STEAK AND POTATO WEDGE RECIPE? YOU SHOULD CHECK OUT MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe