The cooking time for deep-frying steak fries can vary depending on the thickness of the fries and the temperature of the oil. Here's a general guideline:
Preparation: Cut the potatoes into steak fry shapes, usually about 1/2 to 3/4 inch thick. Rinse the cut potatoes in cold water to remove excess starch, and pat them dry with a paper towel.
Preheating the Oil: Heat your deep-frying oil (such as vegetable or peanut oil) to a temperature of around 350-375°F (175-190°C) in a deep fryer or a large, deep pot.
First Fry: Carefully add the steak fries to the hot oil in batches, making sure not to overcrowd the fryer. Fry the potatoes for about 3-4 minutes or until they are partially cooked and have a pale golden color.
Draining and Resting: Remove the partially cooked fries from the oil using a slotted spoon or tongs and place them on a plate lined with paper towels to drain excess oil. Allow them to rest for about 10-15 minutes. This resting time helps the fries firm up on the outside.
Second Fry: Heat the oil to a higher temperature, around 375-400°F (190-205°C). Carefully add the fries back to the hot oil in batches and fry for an additional 2-4 minutes or until they are golden brown and crispy.
Seasoning: Once the fries are cooked, remove them from the oil and place them on another plate lined with paper towels to drain any remaining oil. Season the hot fries with salt and any other desired seasonings immediately after frying.
Keep in mind that cooking times can vary depending on the type of fryer you use, the quantity of fries being cooked, and the desired level of crispiness. Always use caution when working with hot oil and be sure to follow all safety guidelines.