Draggingtree Posted August 28, 2015 Share Posted August 28, 2015 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 salt1 Tbsp. light brown sugar½ tsp. cayenne pepper4 cups rice bran oil or vegetable oil4 Tbsp. unsalted butter1 tsp. spice mix of choice (we like vadouvan; any masala will also work well) 1. The First CutScore the steak ¼” deep over all surfaces (sides, too) in a crosshatch pattern, spacing cuts 1″ apart. 2. 2. The Massage + ChillMix 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 FreezeTransfer 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 FryPreheat 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 Link to comment Share on other sites More sharing options...
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