Ice Cream. Families with children. Vegetarian Friendly. Auberge de Duillier. French fry aficionados may scoff at steak-cut fries, those thick wedges of baking potatoes coated with oil and roasted in a super-hot oven. But I say, wait a darn minute. If roasted correctly. Heat a large cast iron skillet over medium high heat until very hot, about minutes. Add remaining 1 1/2 tablespoon canola oil. Season steak with salt and pepper, to taste. Working in batches, add steak to the skillet in a single layer and cook until browned on all sides, about minutes; set aside and keep warm. Preheat oven to degrees. In a large mixing bowl, whisk together olive oil, paprika, garlic powder, chili powder and onion powder. Add potato wedges to olive oil mixture and toss until evenly coated. Cover a baking sheet in foil and spread coated potato wedges onto it. Steak Fries. Preheat oven to degrees. In a large resealable plastic bag, combine paprika, chili powder, 1/2 teaspoon salt, and pepper. Seal bag and shake to mix. Cut each potato in half then each half into 4 flat wedges. Add peanut oil and potatoes to seasoning in bag then close tightly and shake to coat well. Steak fries are like French fries, except that they are much thicker and typically baked in the oven instead of fried. They go great with steaks, hamburgers, and other grilled sandwiches. There are also countless ways of seasoning them, from a simple dash of salt and pepper to garlic and Parmesan cheese. Whichever method you choose, you are bound to end up with a tasty, delicious treat!.