Steak Fries: Are They Underrated or Just Bad?

Steak fries. The very name can elicit groans from fry aficionados. Often thick-cut and sometimes unevenly cooked, they're frequently relegated to the bottom of the fry hierarchy. But despite their unpopularity among many, a dedicated group of chefs and fry enthusiasts stand by the steak fry, arguing that it's a misunderstood and underappreciated potato product.

The main complaint against steak fries is their inconsistency. Because of their thickness, they can be difficult to cook properly. The outside might be crispy, while the inside remains undercooked and mushy. This is in stark contrast to thinner fries, like shoestring or classic McDonald's fries, which offer a more uniform texture.

However, supporters of the steak fry emphasize that when prepared correctly, the thicker cut offers a unique advantage. A well-made steak fry provides a substantial, potato-forward flavor and a satisfyingly soft interior encased in a crisp exterior. They also act as excellent vessels for dipping sauces, holding up better than thinner fries.

Ultimately, the debate over steak fries comes down to personal preference. While they may never reach the widespread popularity of other fry varieties, they continue to hold a special place for those who appreciate their unique qualities. Whether you consider them an 'edible spoon' or a culinary misstep, the steak fry remains a persistent and controversial presence in the world of fried potatoes.