We get it: Cooking a steak can be intimidating. Especially a $50 steak. But this technique, from H. Alexander Talbot and Aki Kamozawa, the genius folks behind cooking blog Ideas in Food, is fool-proof. Read on for 8 steps to porterhouse perfection—and check out the video for the step-by-step.1. Score It
Use a sharp knife to make ¼”-thick incisions in the meat, about 1″ apart. Sound crazy? It allows the seasoning to better penetrate the meat, which is important when youre working with an ultra-thick cut of steak, like a porterhouse. Repeat this technique on both sides, then season generously. What do we mean by “generously”? For each pound of steak, go for 1 tablespoon sugar, 1 tablespoon salt, and ½ teaspoon cayenne pepper. The sugar will caramelize when it hits the heat, making for a browner crust. Pat the seasoning into the meat with your fingers to ensure that none falls off.2. Let It Rest
You know youre supposed to let steak rest after cooking it, but you should also let it chill out in the fridge for a full 24 hours before it hits the flame. Set the steak bone side-down on a rack-lined sheet pan, and keep it in the fridge for a day. Not only will the seasoning get deep into the meat, but also standing it on its end will allow air to circulate, allowing the steak to dry out. A drier surface makes for a better sear.3. Freeze It
Stay with us here: After your steak has chilled out for 24 hours, let it really chill out: Pop it in the freezer for 4-6 hours. Once the steak hits the heat, the ice crystals that form in the meat will help tenderize it—no pounding required.
Wait, what? Yep, we want you to deep-fry your steak, right when it comes out of the freezer. Use a neutral oil with a high smoke point, like canola, and fill the pan with enough oil so that it comes halfway up the steak. Wait for the oil to reach 350˚, then gently and carefully lower the steak in. Aim for 3-4 minutes per side, and be cautious when flipping—hot oil splatters! Searing helps lock in the seasoning, but youre not done yet.5. Roast It
After the first fry, let it roast in a 200˚ oven on a rack-lined sheet pan for 30 minutes. The meat will continue cooking evenly without getting too dark.6. Baste It
A blend of melted, browned butter and seasoning (we like fragrant vadouvan, but use whatever youre into) will add color and tons of mouth-watering flavor to your steak. After it has roasted for 30 minutes, use a spoon or pastry brush to coat the steak with the spiced butter. Place it back in the oven and keep continue to roast, basting frequently, until the internal temperature reads 120˚. This will take about 1–1 ½ hours.7. Fry It…Again
That slow roast will have turned your steak tender and juicy. But it also means you will have lost the gorgeous, crackly crust from the first fry. So back in the frying pan we go (you can use the same oil as the first time). 350˚and two minutes per side will do the trick.8. Let It Rest…Again
Youre almost there! Let the steak rest for at least 10 minutes, or all your hard work will be wasted. Cutting into a steak too quickly will mean the juices pool on the cutting board, not on your fork, where you want them. Cut the meat away from the bone and slice before serving, then dig in. Youve definitely earned this one.Learn more with
Deep-frying is a form of dry-heat cooking, just like grilling and broiling. And dry-heat is indeed the appropriate technique for preparing a tender cut of beef like a rib-eye steak. Deep-frying cooks hot and fast, creating a flavorful brown crust on the exterior of the meat.
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Stay with us here: After your steak has chilled out for 24 hours, let it really chill out: Pop it in the freezer for 4-6 hours. Once the steak hits the heat, the ice crystals that form in the meat will help tenderize it—no pounding required.
After the first fry, let it roast in a 200˚ oven on a rack-lined sheet pan for 30 minutes. The meat will continue cooking evenly without getting too dark.6. Baste It
We get it: Cooking a steak can be intimidating. Especially a $50 steak. But this technique, from H. Alexander Talbot and Aki Kamozawa, the genius folks behind cooking blog Ideas in Food, is fool-proof. Read on for 8 steps to porterhouse perfection—and check out the video for the step-by-step.1. Score It
That slow roast will have turned your steak tender and juicy. But it also means you will have lost the gorgeous, crackly crust from the first fry. So back in the frying pan we go (you can use the same oil as the first time). 350˚and two minutes per side will do the trick.8. Let It Rest…Again
A blend of melted, browned butter and seasoning (we like fragrant vadouvan, but use whatever youre into) will add color and tons of mouth-watering flavor to your steak. After it has roasted for 30 minutes, use a spoon or pastry brush to coat the steak with the spiced butter. Place it back in the oven and keep continue to roast, basting frequently, until the internal temperature reads 120˚. This will take about 1–1 ½ hours.7. Fry It…Again
When deep frying, the Webstaurant Store suggests using vegetable oil, although you can also use peanut oil or canola oil. All these oils have a high smoke point, so you can deep fry your steak at about 400 degrees Fahrenheit and get a great outcome. Use your deep fryer or deep fry the steak on a stovetop using a pan at least 5 inches deep with around 3 inches of oil.
For starters, when making a steak, its important to let it come to room temperature and then season it with plenty of salt and pepper. Common steak cooking methods include grilling, roasting, pan frying, searing, and then an oven finish or smoking, according to Verde Farms. However, cooking with the most common methods isnt always the best choice. You could try something new; all youll need is some hot oil.
Sure, it isnt a traditional method, but deep frying your cut might be a great choice if youre after the juiciest meat you can get and arent concerned with steak snobs thinking youre nuts. After all, what youre looking for is a yummy result. The Culinary Pro explains that deep frying is an excellent choice for meat because the hot oil creates a crisp coating that acts as a barrier, so the inside of the meat is protected from being dried out. You get a crispy surface and tender meat — the perfect steak.
The last thing any cook ever wants to ruin is a steak. Even affordable cuts of steak are delicious when cooked properly. Unfortunately, it can be a little intimidating when you arent used to cooking one of these favorite cuts of beef. If you prefer a rare to medium rare center, overcooking is disappointing. Or the opposite; you may want it well done but not dried out. Then there are all the different methods of cooking and trying to choose which one works best for you.
Deep FRIED WAGYU STEAK Experiment!
FAQ
Can you fry a steak in a deep fryer?
Can you deep fry ribeye steaks?
How long can you deep fry beef?
Do you need a deep fryer to fry a steak?
Serve the gravy warm over the chicken fried steak and enjoy for breakfast, lunch, or dinner with your choice of side. The deep fryer is not needed to fry the steak. Using a skillet or a frying pan is perfect enough to use to cook the steak. If using the smaller cut round steak which comes 4 in a package, it’s best to cook 2 at a time.
Is deep frying butter safe?
Deep frying butter is safe, but as other sorts of fat, it’s recommended not consume it every day. What is more, when people are warming butter, the level of oxidation is always increasing and the result is that this kind of food become unhealthy.
How do you deep fry a steak?
Vegetable oil or peanut oil works well for deep frying due to their high smoke points. Heat the oil to around 375°F to ensure that the steak cooks quickly and evenly without becoming greasy. Once the oil reaches the desired temperature, carefully lower the coated steak into the hot oil using tongs. Be cautious to avoid splattering.
Is deep frying good for steak?
After all, what you’re looking for is a yummy result. The Culinary Pro explains that deep frying is an excellent choice for meat because the hot oil creates a crisp coating that acts as a barrier, so the inside of the meat is protected from being dried out. You get a crispy surface and tender meat — the perfect steak.