On a recent episode of one of those cooking reality shows that I know we all watch, one of the contestants was criticized for cooking a rib-eye steak in the deep fryer. The judges made a lot of indignant noises, but none of them could quite explain why they had a problem with it — they just acted like it was some sort of crime against meat.
Deep frying: dry-heat cooking.
Photo © James Ellsworth
Now, if the steak was overcooked, that would be one thing. But it wasn't — at least, no one said anything about it being overcooked. Instead, they simply dismissed the very idea of it, as if no one in their right mind would ever do such a thing.
But let's think about this for a moment. 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. So assuming you didn't leave the steak in the hot fat for too long, it should come out juicy and medium rare.
To be sure, I haven't tried it myself, but in theory I can think of no reason it wouldn't work, and suspect those judges were just blowing hot air. What about you? Would you cook a steak in the deep fryer?
Also see:
Deep frying: dry-heat cooking.
Photo © James Ellsworth
Now, if the steak was overcooked, that would be one thing. But it wasn't — at least, no one said anything about it being overcooked. Instead, they simply dismissed the very idea of it, as if no one in their right mind would ever do such a thing.
But let's think about this for a moment. 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. So assuming you didn't leave the steak in the hot fat for too long, it should come out juicy and medium rare.
To be sure, I haven't tried it myself, but in theory I can think of no reason it wouldn't work, and suspect those judges were just blowing hot air. What about you? Would you cook a steak in the deep fryer?
Also see:
Comments
Danilo,
You made me long for the fall and some delicious butternut squash soup. That is my absolute favorite pureed soup. I may try some fresh tomato soup soon though. Thank you for the terrific instructions
Kathy b
oh and by the way I saw that episode as well.
I think they thought it was sacrilegious to deep fry a tender cut of meat like that. I think it was “uppity” of them. People need to be open minded.
I grew up cooking in my dad’s restaurant–started when I was 12. Occasionally, during a busy period, I would forget a steak order. So, out of desperation, I had to cook a few in the hot oil. They turned out great, and I even received a tip for the COOK a time or two!
Just as I suspected: deep-fried steaks are the best-kept secret in the culinary world! Which of course those judges would never know because they’re too busy being snooty.
Hi
Must admit I’ve never tried a whole steak. I have cut a steak up an done it. Even with 1″ cubes it comes out crusty on the outside, rare on the inside.
I’m tempted to deep-fry a steak right now, mmm! (This is why it’s important not to read cooking sites when I’m hungry!)
Next year when deep-fried rib-eye steaks are all the rage, just remember that you read about it here first.
Hi Danilo,
Personally, I have deep fried a steak on a few occassions and it always came out excellent. The hot oil completely sears the outside and locks in the juices resulting in a very tender and tasty steak. The only drawbacks would be if the oil was not hot enough (resulting in a greasy taste), an improper cut of meat, or that it was left to cook for too long.
You mentioned the narrowness of mind of the judges and I agree….I wonder if they have ever heard of “Chicken Fried Steak” or deep fried turkey (both very popular in the South).
As for the judges on some of these programs, I have mentioned to the “Powers to Be” on the Food Network that they need to get some judges who are not such food snobs and stuck on themselves; ones who have more respect for the chefs and their creativity.
Danillo: Do you tent the steak to cool it down after deep-frying it? And, if you let it tented for say 10 minutes or so, what should the instant read thermometer register? I like my steak medium rare but I don’t like it to move at first bite! Heh Heh! Gordon
Gordon, medium rare is about 135°F. And 10 minutes of resting (tented in foil) should be adequate for a relatively thick steak — the purpose of which is to keep the meat nice and juicy. Otherwise, the first time you slice into it, all those juices will come pouring out onto your plate or cutting board.
Halidom, your comment reminds me that there is a long tradition of cooking chunks of steak in hot oil. It’s called “fondue bourguignonne,” and is really quite tasty.
One reason I enjoy your site is that you make absolute sense. I saw the show and I felt the chef tried to explain that this was very acceptable in his native style of cooking. They immediately shot him down, which, I felt, was somewhat arrogant and dismissive. These judges all want to be Simon Cowells and be insulting and demeaning. Now I have to deep fry a steak.
Well, one of my favorites is a Chicken Fried steak dinner.
Let’s see here. Chicken comes out really good in my deep fryer.
Stands to reason cow would as well.
Not too hard to figure that one out.
(I used to love chopping and flouring the round steak for Mom to fry when I was a kid. No wonder I love Chicken Fried Steak!)
Danillo ; Is it reasonable to deep fry a frozen steak or hamburger? Will the fact it’s frozen affect the quality, or will it add moisture? Thanks for all your help. Your Culinary Arts site is as good as any on the Net. Any thoughts about doing a DVD showing your info?
Thanks, Nate.
I would encourage you to use caution when submerging anything frozen into hot fat, especially a large item like a steak. Any ice crystals on the outside should be wiped off so that they don’t cause a mini-explosion when it hits the fat. The same goes for deep-frying any foods: dry the item off with a paper towel as much as possible before submerging it in the hot fat.
I deep fried a T-bone in the turkey fryer the other day and was pleasantly surprised at the result. It was juicy, tender, tasty, and fast!
How about giving us some ideas for a marinade or a recommended seasoning?
A guy i worked with and who i have huge respect for in the kitchen told me that was his way of doing a blue steak, i must say i’ve never tried it myself but if he says it works, it works.
Well, I have to say, I did deep fry a steak…Ribeye. It was one of the best steaks I ever ate. The trick is to infuse favor in it though. So. I marinated it over nite…..You have to try it. Soooooooo juicy…..Yummy !!!
That sounds great! Can you share the details? What type of marinade? How thick was the steak? What temperature oil? How long in the oil?
I read this article when I was Googling “Deep fried *word*” and I put in “steak”. I have some strip steaks defrosting and my deep fryer heating up. Gonna see how it turns out.
Medora in ND deep fries steaks on pitchforks in huge vats of oil, feeding groups of up to 400 people. The cooks do about ten steaks at a time on the pitchfork, primarily Rib Eye and by all accounts they’re unbelievably good. Here’s their web site and a short video.
http://medora.com/where%2Dto%2Deat/?Pitchfork-Steak-Fondue
I remember reading an article in Midwest Living magazine about a cowboy festival in North Dakota where they deep fried porterhouse steaks in barrels of hot grease ( heated with propane). The steaks were cooked 2 or 3 at a time on the end of pitchforks. People said they had never had a better tasting piece of meat. I always wanted to try it. Now that they have these new indoor electric turkey fryers I might just have to try it.
ive got a T-Bone marinating in the fridge in Dale’s and Worcestershire sauce and was plan on cooking it in the skillet because its 2am here and way too cold to grill. Deep frying seems like abuse to a good cut of meat but im second guessing it now. i might try it.
We tried for the 1st time last nite. The first bite was amazing! This was right after we “tented” the steak for 10min. But, very soon after we plateed the steak it became very dry….. Any ideas?
I just deep fried and minus the fire was a great great expereince. Crusty and crispy outside and soft tender and rare but cooked inside. Amazing.
Try injecting franks hot sauce…works with turkeys
Although I agree that deep fried rib eye steak can be very juicy and tender. However you cannot get as good a crust because of the lower frying temperatures. Most oil will smoke before getting hot enough to sear well. Some people throw deep fry fondue parties. The beef is very good, but the crust is lacking. Not to mention the fact that most of the spice rub gets lost in the oil unless a seasoned batter is applied.
This is nothing new. People have been deep frying steaks for years, at least in the western half of the U.S. It’s called a pitchfork fondue in many places. Some actually still do it with a pitchfork and a big vat, but you can use a turkey fryer. You can even buy a special tool. Delicious!
As a teen I worked for a local family owned meat house. Wed was the day pork was renderd into lard. I would buy a porterhouse at my employee discount, with Hienz Katcup and loaf of Maritta bread. I would drop the steak into that hot vat of 300 gallons of boiling pig fat and fry for about 3 mins then remove. Those steaks were out of this world good. 2 sandwiches every time with katchup. So good.