Steak fries don't deserve to be called fries
99% of steak fries are undercooked. I’m not sure why every kitchen agreed on doing this , but it seems like they did. Since steak fries are so thick, they take way longer to cook through in the fryer . In the kitchen, like most other places, time is money, so short-order cooks seem to have a tendency to remove steak fries before they’re actually cooked through. The result is a weirdly wet, rubbery potato, and that’s a shame.
What makes a classic French fry so great is the ratio of crispiness to soft potato, with exterior crisp and interior fluff present in every bite. That's not the case with a steak fry. At all. A steak fry has an overwhelming amount of potato, with a minimal amount of crispiness to back it up. If there's four times as much potato as there is crisp-able surface area, there's no way to win. It's impossible. This is math. This is science. This is the truth.
People still try though. I recently went to lunch with a friend who ordered “thick-cut, duck fat fries,” with the expectation that duck fat would somehow fix the plague of problems associated with the potato. It did not. They were still unpleasantly firm in the center. They still weren't seasoned in the comprehensive way that French fries are. There is no righting these wrongs.Then please, I beg you, just order potatoes. Roasted, boiled, fried, whatever, just don't call them "fries.
Bad French fries will always, always be better than bad steak fries, and good French fries will always, always be better than good steak fries. Steak fries are a lose-lose, no matter how you look at it. Kind of like sayingon a first date or buying sushi at a gas station.
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