What Is The Best Way to Deep-Fry a Steak? — Prime Time

What Is The Best Way to Deep-Fry a Steak? — Prime Time

♪ We’re talking top round every way ♪ ♪ Talking top round ♪ ♪ Hear me say ♪ ♪ Choo choo talking top round ♪ ♪ Choo choo talking top round ♪ – Today we are going to fry some steaks to see whether we can make
a London broil any better. It’s not a very highly-valued cut, but we think if we
dredge it, maybe fry it, it might get a little bit better. – We’re gonna get into
it, fry some steaks, eat those steaks. – Here we go. (upbeat pop music) – So we take the top
round off of the rear leg, one of the four muscles. We got a top round,
bottom round, eye round, and sirloin tip. Top round we love for a
lotta different reasons. We’re gonna take off a
couple different steaks, but we get a large piece of ♪ London broil ♪ ♪ Which not a lot of people like ♪ ♪ Because it’s not very good ♪ – [Ben] What we’re gonna start doing is breaking down the top round, and we’re gonna get to that real heart of the London broil. – [Brent] Why do you think
we should use the top round as our chicken fried steak? – Top round is from the
top part of the leg. It’s the biggest of the muscles
that come off of the leg, but it’s also, you can
see, really, really lean in the middle here, and that’s why it’s really,
really good for something like a chicken fried, country fried, you fry it, I fry it steak. – [Brent] We have ♪ London broil ♪ That’s my baby. – [Ben] Let’s just get a slight little cut and taste it just to get some raw flavor. (upbeat rock music) – I think a little bit thicker than this just so we can pound it
and will cook evenly. – We got our meat. We’re gonna start pounding it out. My first cut here, we’re gonna see how thin we can get these. (mallet banging) How you feel about that? – Woo! That’s a bad bunny, baby! Look at that. – Brent, why do we need to pound to out. – We need to pound it out (bright digital tones) just so it’s nice and even. It doesn’t need to tenderize it, but we wanted to make
sure that it cooks evenly. – Ready? – Giddy up, now! – Yeah, woohoo! Here we go! Yeah, gettin’ it! Yeah, get after it! – Banging? (Ben yelling excitedly) – Think we got a steak ready to go. I think we probably want
more salt than less salt. So I would say we should salt these. Then we can do our baptism. Then we can do our refrigerated wait time. Then we can do our fryin’, and then we can eat it. (funky upbeat music) All right, beer batter first. We got 1-3/4 cup. Go, go. I’m gonna need one tablespoon of salt. Yes, yeah, do it by heart. Do it by love. Teaspoon of cayenne. That is not enough. Let’s double down. That’s more like it. Add some beer, man, 12 ounces. – Beer. – That’s 16 ounces. You need 12 ounces. Y’all ready for this? (funky upbeat music) All right, so once that’s incorporated, then we just need to let
it sit for a half hour. Beer batter done. Let’s do buttermilk. (funky upbeat music) Is that teaspoon or tablespoon? – It’s small T. – Small T? – So, salt, B pep, cayenne (beeping) baking powder. Some old garlic. – Need a little onion? I gotta say I think
this is gonna be better because it has onion and garlic. – The recipe said to not
include the buttermilk? – So you put it in the dry. Then you dip it in the buttermilk. Then you put it back in the dry. Then you fry it. Cool, that’s two. So Brent, when you’re doing tempura, put together the flour, salt, two cups of water. We’re gonna use Topo Chico because you know we want those bub-bubs. This is a separate bowl. This is where we’re putting
our cornstarch and our vinegar. – [Brent] Cornstarch. – We shockingly are not tempura masters. – You’re not a tempura master. – [Ben] Mix it up. Whisk, this is great. – Check out this technique.
– Couldn’t find a smaller whisk, huh? All right, I think you can add it in now. Just wanted to get the
cornstarch dissolved. We didn’t wanna do it in that big mixture. So now we’re good to go. We’re ready. – Let us dredge. – Let us bathe. Make sure it gets covered. (upbeat pop music) Boom, one down. We got our beer batter. Ooh, that’s a thick boy. So this one already had the flour, so we’re just gonna drop that there. All right, that’s two! (upbeat pop music) We should let them set for
like 15 minutes if we can. So we’ll just put them in the walk-in. (upbeat pop music) Okay, it’s been 10 minutes! Let’s get to fryin’! – Woo! (tongs clanging) – Got a couple of pieces of beef. Got two hungry tummies. – Beeoo! – Let’s fill ’em. Buttermilk first. – [Brent] Buttermilk, baby! – Buttermilk up first. (upbeat pop music) All right, beer batter. (upbeat pop music) Are you ready to put in the tempura now? (upbeat pop music) Let’s eat a steak! Buttermilk you, baby. – [Brent] Ooooooooooooooh. Ooh, that’s overcooked steak right there. – All right, well, let’s eat it. – Let’s eat it. – I’m pretty good with that, but I think the meat steamed
the crust a little bit, so it’s not quite as nice. – It’s a little greasy. It’s good. – It’s good. – If I were drunk, I’d be
really happy with this. – You are drunk. – No, I’m not. – Let’s try the beer battered. Cool, look at that. – [Brent] The batter
actually looks really nice. – Yeah, it’s got some crunch to it that you can hear cutting into it, which is great. Well, it tastes like beer. – Already don’t like this one. – [Ben] Yeah, it tastes like beer. I don’t really want it to taste like beer. I want it to taste like beef. – I’ll blame the technique
and not the masters of beer battering. – Ready for tempura? – Let’s do it. (jazzy pop music) – That’s good, good texture. – Tempura’s definitely the
best texture for the breading. I don’t think it actually
adds anything to the steak, but I would say maybe we actually did this with a better steak, it would
actually be pretty good. – I think you’re absolutely right. I think this is where
we were talking about you wanna use the London
broil because it’s cheap and it actually sees some benefit from being fried in all this fat, but if you actually did
like a New York strip or something like that with the tempura, that would actually play
off it very, very well. So which one are you liking the best? – Power ranking number one, tempura. It was the most successful
of this experiment. – Wow, okay. – Two, buttermilk. If I was extremely hungover and was able to have that with gravy and like three eggs and
a stack of pancakes, I’d be very happy. – Okay. – Beer batter. – Way down at the bottom. – Don’t really need it. That’s black out drunk good. – I got buttermilk number one. – Buttermilk, why?
– I was shocked you went tempura number one. – Why? – I think the texture’s really,
really good on the tempura, but all the flavors of the
garlic, the cayenne, the onion. I’m gonna go ahead and say
because we’re not fry masters, we probably could’ve fried it better. I probably could’ve fried it better. – So do you think any
of this actually made the top round any better? – I kinda do. I just think it’s more interesting. The top round when it’s
cooked, just flatlines for me. There’s nothing exciting
about it texturally. There’s nothing exciting
about it flavor-wise. The tempura and the buttermilk
are both more interesting to me than just frying the London broil. So there ya have it. We disagree on tempura over buttermilk, but we like both of ’em. – We did a semi-successful experiment. – The one thing we can agree on, do not beer batter your steaks ever. Just don’t do it. You’re better than that. (jazzy pop music)

100 thoughts on “What Is The Best Way to Deep-Fry a Steak? — Prime Time”

  1. Well..you guys probably missing the best way..you can make a really decent "milanesa" with that, beaten eggs, salt, pepper, garlic powder or chopped, parsley then dip in some decent breadcrumbs..btw you can double dip on the eggs mixture and breadcrumbs.

  2. I suggest you guys check on some of the chinese frying style. There might a better batter for frying the steak.

  3. WTF…lol… 1. that was not tempura. 2. Panko would have worked much better thank tempura, and they could have done it better, tempura takes time to learn correctly. 3. just deep frying it would have been nice, that's a 1940 technique, btw. 4. making it into steak tar tar or beef carpaccio, skipping the whole frying thing would have worked quite nicely. 5. a thin dusting with potato starch first, then egg, then a panko and bread crumb mix would also be nice. 6. not letting them rest in the fridge after bartering them. 7. finally, high temp, less cooking time, having them med rare to rare. ;o)

  4. Are they okay? I don’t remember them being so hypy and random. Maybe they’re just trying to spice up the preparing and cooking process because they know we’ve seen it a lot.

  5. No one gonna talk about them eating completely raw beef? Idc how rare you can safely consume meat, that’s gross and likely unsanitary.

  6. Season the buttermilk and marinate the steak in it for 15 minutes and then double dredge it in your batter and with no resting drop it into hot oil; the flavor will be in the steak and the breading will give you the crunchy texture.

  7. There's a reason cube steak is used for the chicken fried steak. you guys butchered the steaks too cleanly, get more holes in the meat with a large spiked roller, it will be more tender and flavor penetrates better, also defiantly buttermilk all the way.

  8. What is the best way? On top of my plot when I'm six feet underground so I can't murder you for this travesty against God and the human race.

  9. Idea for a video try making burger pattys with different fat ratios like lean 20% 40% up to 60% if its worth the calories

  10. I actually love London Broil. What I do with it sounds a bit weird but I'd eat it every day if I could.
    I like to marinate it in italian dressing and soy sauce for a few hours (usually overnight) then put the steak and marinate into a foil lined baking dish (easy cleanup).
    Stick that puppy under a broiler flipping occasionally so you don't burn it.
    Take the meat out to rest (I like mine rare) and leave the marinate under the broiler while its resting to caramelize the sugars in the dressing.
    Slice thin and mix it in the gravy like italian dressing and serve over egg noodles.

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