Reply 500 of 516, by ragefury32
kolderman wrote on 2020-12-24, 02:41:
Who deep-fries steak 🤣
The secret here is not to cook it for a long time but instead use it as a finishing technique. The steak as seen above was in sous-vide for 90 minutes at about 56 C/133 F with salt, pepper, and herb butter, then deep fried for about 90 degrees on each side in a pan with a mixture of canola oil and the butter from the bag, about 3 cm / 1.25 inches up the side. If you keep the temp high the steak browns beautifully and stinks up the house right pretty. The same can also be done with about 7 minutes at a 205 C/400 F air fryer, or a broiler for about 5 minutes on each side. The deep frying is messy but the oil makes for some freaking amazing Spanish omelettes later. Southern style chicken fried steak with red-eye gravy is another great thing to have, but that's just schnitzel with beef.