Freeze-Fry Your Steak. You Heard Us

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Freeze-Fry Your Steak. You Heard Us

MARCH 30, 2015 /

WRITTEN BY BON APPÉTIT PHOTOGRAPHED BY MICHAEL GRAYDON + NIKOLE HERRIOTT ILLUSTRATION BY JOE WILSON

 

Freeze-Fry Your Steak

1 2″-thick porterhouse steak (about 3 lb.)
1 Tbsp. kosher salt
1 Tbsp. light brown sugar
½ tsp. cayenne pepper
4 cups rice bran oil or vegetable oil
4 Tbsp. unsalted butter
1 tsp. spice mix of choice (we like vadouvan; any masala will also work well)

1. The First Cut
Score the steak ¼” deep over all surfaces (sides, too) in a crosshatch pattern, spacing cuts 1″ apart.

2. 2. The Massage + Chill
Mix salt, sugar, and cayenne in a small bowl and rub mixture all over the meat, really massaging it into the score marks and crevices. Upend the steak—balancing on the flat side of the bone—on a wire rack set inside a rimmed baking sheet (this combo of rack and sheet allows air to circulate) and chill, uncovered, in the refrigerator overnight.

3. 3. The Freeze
Transfer the steak, still upright on the rack, to the freezer and freeze solid, at least 6 hours and up to 24.

Frying means an even deep-brown crust all over, with none of those too-dark areas that can occur when charcoal grilling steaks.

4. 4. The First Fry
Preheat your oven to 200°. Pour oil into a skillet (it should be about ¾” deep) and heat over medium-high until a deep-fry thermometer registers 350°. Transfer frozen steak to skillet and cook, turning once, until all sides, including the fat cap, are deeply browned and a crisp crust has formed, about 3 minutes per side. Oil should come halfway up side of steak—add more if needed.

Watch the video

http://www.bonappetit.com/recipe/slow-roasted-twice-fried-porterhouse