Tillie Doyle
Deep-frying steak might raise some eyebrows, but it's a great way to cook a tender cut of beef. This dry-heat cooking method creates a rich, flavorful brown crust on the exterior, and as long as you don't leave the steak in the oil for too long, it will be juicy and medium-rare on the inside. You can use a deep fryer or a skillet with high enough sides and plenty of hot oil. The cooking time will depend on the thickness of your steak and your desired doneness, but it's usually a quick process, with a 1/2-inch steak taking 1-2 minutes and a 1-inch steak taking 3-4 minutes. So, if you're looking for a unique way to cook your steak, give deep-frying a try! Just remember to exercise caution when handling hot oil and to let your steak rest after cooking.
Cooking Steak in a Deep Fryer
| Characteristics | Values |
|---|---|
| Steak preparation | Let the steak come to room temperature. Season with salt, pepper, and lime juice. |
| Oil type | Vegetable oil, peanut oil, or canola oil |
| Oil temperature | 350–450°F |
| Cooking time | 1–6 minutes, depending on the steak's thickness and desired doneness |
| Resting time | At least 10 minutes |
| Serving suggestion | Slice the steak and serve with sides of your choice |
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What You'll Learn
Prepare the steak: season and chill
Preparing your steak before cooking is an important step in the cooking process. Here is a detailed, step-by-step guide on how to prepare your steak before deep-frying:
Firstly, let the steak come to room temperature. This is a crucial step as it ensures the steak cooks evenly. Then, season generously with salt and pepper on both sides. You can also add other seasonings such as sugar, cayenne pepper, or your favourite blend. For instance, a blend of melted, browned butter and seasoning will add colour and flavour to your steak. Alternatively, you can rub lime juice on both sides of the steak before seasoning.
After seasoning, wrap the steak in plastic and place it in the refrigerator for 24 hours. This allows the seasoning to penetrate the meat and enhances the flavour. Additionally, chilling the steak dries out the surface, which helps create a better sear when it hits the hot oil. For an even deeper chill, some sources suggest placing the steak in the freezer for 4-6 hours after refrigerating.
Once you have chilled the steak, remove it from the refrigerator/freezer and let it warm up for about 30 minutes. During this time, you can prepare the coating. In a bowl, mix together flour and your chosen seasonings. In a separate container, prepare a wet mixture of milk and egg, or what is known as a "Miracle Dip". Dip the steak into the wet mixture and then coat it generously with the flour mixture. Repeat this step to ensure the steak is well-coated.
Now your steak is prepared and ready for deep-frying! Remember to wear protective gear, such as gloves and eye protection, and always have a fire extinguisher nearby when working with hot oil.
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Heat oil to 350-450°F
To deep-fry a steak, you'll want to heat your oil to between 350°F and 450°F. This temperature range is important, as it will ensure your steak is cooked properly. Deep-frying is a dry-heat cooking method, similar to grilling and broiling, and it cooks hot and fast. This means that your steak will develop a flavorful brown crust on the exterior, while remaining juicy and medium-rare on the inside, as long as you don't leave it in the oil for too long.
The exact temperature you choose within this range may depend on the thickness of your steak. A thinner steak, around 1/2 an inch thick, will take around 1-2 minutes to cook to a medium-rare finish. A thicker steak, around 1 1/2 inches, will take closer to 5-6 minutes.
You'll want to use a deep fryer or a skillet with high enough sides to fully submerge the steak in oil. If you're using a skillet, you may need to turn the steak halfway through the cooking time to ensure even cooking.
When heating your oil, be sure to exercise caution. Any dampness on the steak can cause the oil to splatter, so ensure your steak is fully dried before frying. It's also a good idea to wear gloves and eye protection, and have a fire extinguisher nearby.
Once your oil is heated to the desired temperature, you can slowly and carefully lower your steak into the hot oil using a rack or basket.
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Slowly lower steak into oil
When you are ready to deep-fry your steak, slowly and carefully lower it into the hot oil. This is best done with a rack or basket, and you should take care to avoid splashing any hot oil. The oil should be heated to around 350–450 °F (177–232 °C). How long you cook the steak for will depend on its thickness and your desired level of doneness. For a 1/2-inch steak, cook for one to two minutes for medium-rare to medium. A 1-inch steak will take three to four minutes, and a thick 1-1/2-inch steak will need five to six minutes. If you are using a deep skillet, you may need to turn the steak halfway through the cooking time.
When the steak is done, turn off the heat and slowly remove the steak from the oil, again being careful not to spill any. You should then let the steak rest for at least 10 minutes before serving. This will ensure the steak stays juicy, as cutting into it too quickly will cause the juices to pool on the cutting board instead of staying inside the meat.
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Fry for 1-6 minutes
When frying your steak, the time you spend frying will depend on the thickness of your steak and your desired level of doneness. A steak that is 1/2 inch thick will only need to be fried for one to two minutes to achieve a medium-rare to medium level of doneness. If you are looking for a steak that is more well-done, you can fry it for up to two minutes.
If your steak is 1 inch thick, you will need to increase the frying time to three to four minutes. This will ensure that the steak is cooked through but will still result in a pinkish centre for that medium-rare finish.
For a thick 1 1/2 inch steak, the frying time will need to be increased to five or six minutes. This will ensure that the steak is cooked evenly throughout while still maintaining a juicy, medium-rare finish.
It is important to note that if you are using a deep skillet, you may need to turn the steak halfway through the cooking time to ensure even cooking. Additionally, be sure to use tongs with insulated handles to protect yourself from the hot oil.
The key to a successful deep-fried steak is to create a flavorful brown crust on the exterior of the meat without overcooking the inside. This can be achieved by frying the steak for the appropriate amount of time, depending on its thickness, and removing it from the oil once a crust has formed.
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Rest steak for 10 minutes
Resting your steak is one of the most important steps in cooking it. It ensures your steak is juicy and full of flavour. After cooking, the internal juices of the steak are pushed towards the centre, so if you cut into it immediately, the juices will spill out onto your plate or cutting board. This will make your steak dry and flavourless.
Allowing your steak to rest for 10 minutes gives the juices time to reabsorb and redistribute throughout the steak. This process also allows the muscle fibres to relax, preventing the juices from pouring out when you cut into it. If you don't let your steak rest, all your hard work will be wasted!
The resting time depends on the thickness of your steak. A good rule of thumb is to rest your steak for 5 minutes for every inch of thickness. So, for the perfect steak, which is 1 1/2 inches thick, you should rest it for 7 to 10 minutes. This will give you a juicy and delectable piece of meat.
During the resting period, you can use the time to prepare a sauce, make a salad, or get your sides ready. You can also use this time to set the table or simply relax with a refreshing beverage. Just remember to let your steak rest on a clean surface, such as a warm plate, serving platter, or cutting board.
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Frequently asked questions
Heat oil in your deep fryer to 450 degrees Fahrenheit. Season your steak with salt and pepper and rub in lime juice. Then, dip the steak in a wet mix of milk and egg and coat generously with flour. Slowly and carefully, lower the steak into the hot oil. Once a crust forms, remove the steak and let it rest.
The frying time depends on the thickness of the steak and your desired doneness. A 1/2-inch steak will cook in 1-2 minutes (medium-rare to medium). A 1-inch steak will take 3-4 minutes, and a thick 1-1/2 inch steak will need 5-6 minutes.
A crust will form on the exterior of the steak when it is ready. As long as you don't leave the steak in for too long, it will be juicy and medium-rare.
After frying, let the steak rest for at least 10 minutes. Then, cut the meat away from the bone and slice it before serving.
Yes, you can use a skillet with high enough sides for plenty of oil.
