Pitchfork Fondue Steak Fry
Experience a rustic and mouthwatering way to enjoy steak with this Pitchfork Fondue Steak Fry recipe! Perfect for outdoor gatherings or a unique cooking adventure, this recipe takes tender ribeye or sirloin steaks, seasoned with a flavorful blend of salt, garlic powder, paprika, and black pepper, and deep-fries them to perfection. Using a metal pitchfork to skewer and fry the steaks adds a fun, old-fashioned twist reminiscent of cowboy cookouts. The result is juicy, golden-crusted steaks with a sizzling, irresistibly rich taste. Serve them hot, optionally topped with a melt-in-your-mouth pat of butter and a sprinkle of fresh parsley for added flair. Pair with hearty sides like baked potatoes or crisp coleslaw to complete this unforgettable feast. Whether you’re hosting a backyard event or simply craving bold flavors, this unique steak fry recipe is sure to impress!
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Recipe Information
Ingredients
- 2 lbs Ribeye or sirloin steak (1-inch thick)
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 gallon Vegetable oil (or canola oil, for frying)
- 4 tbsp Unsalted butter (optional, for serving)
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Trim any excess fat from the steaks and cut them into manageable portions if needed (4-6 ounces each is ideal).
Season both sides of the steaks generously with salt, black pepper, garlic powder, and paprika. Let them rest at room temperature for 10 minutes to absorb the seasoning.
In a large stockpot or deep fryer, heat vegetable oil to 375°F (190°C). Use a frying thermometer to maintain a consistent temperature.
Carefully skewer each piece of steak onto the tines of a clean metal pitchfork, ensuring they are secure but not overcrowded.
Lower the pitchfork with the steaks slowly into the hot oil. Allow the steaks to fry for 3-5 minutes, depending on your preferred doneness (3 minutes for medium-rare, 5 minutes for medium). Work in batches if necessary to avoid overcrowding the pot.
Once cooked, lift the pitchfork out of the oil and let the steaks drain for a few seconds. Carefully remove the steaks from the pitchfork onto a plate lined with paper towels.
Repeat the frying process for any remaining steak pieces, reheating the oil between batches as needed.
Optional: Top the hot steaks with a pat of unsalted butter and sprinkle with chopped parsley for extra flavor.
Serve immediately while hot with your favorite sides, such as baked potatoes, coleslaw, or a fresh green salad.
Nutrition Facts
Calories |
8900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1005.9 g | 1290% | |
| Saturated Fat | 95.5 g | 477% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 1.2 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
