Can You Deep Fry a Dry-Aged Steak in a Wok? - Prime Time
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- Опубликовано: 11 авг 2019
- The Meat Hook butchers Ben Turley and Brent Young visit Taiwanese restaurant 886 in New York City, where chef Eric Sze teaches them how to wok-fry a rib-eye steak.
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Ben without the stache looks like he got older and younger at the same time.
Whoooooooa.
he looks like he kidnapped alvin and the chipmunks
Mind blown
@@hans3331000 more like Sheldon's hispter brother
Lol I was wondering what vid this quote was from hahaha
The point is not the wok, but the jet engine beneath it.
It really is like a jet engine haha
Jet fuel works better on a wok
I saw a F16 for sale in Pensacola a couple months ago. Afterburner steak anyone?
@@lucasgardner6189 just came for the comments. didn't disappoint. LMAO!
Lets dew eht !
It's weird looking at Ben without the moustache, it's like Luigi lost his dignity or something
Yeah. I know the voice but whose face is this :).
Thank you for pointing that out. Something was different but couldn't put my finger on it!
He finally lost his virginity.
I feel something is missing from this episode, and now i know!
You win. Whatever the prize is, you win it.
Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits RUclips. Here’s how to watch: trib.al/CjNPY9W
I do this at home. It works pretty well though there are pros and cons. For home cooking you usually have to wait a bit for the oil to heat up high enough and depending on the thickness it takes about 2-3 mins on each side like on a grill. The only issue is size. Most home woks aren't as big as restaurant ones so it isn't wide enough for even sear especially if its a ribeye or t-bone where the bone prevents the meat from touching the oil or bottom. You definitely use way more oil or butter then on a large steel pan. Though one other thing I notice is that you have a lesser chance of burning the oil or steak on a wok.
I love that look they give each other at around 0:53 when Ben says, "You're probably wondering, what's up with this big hunk of meat I'm standing next to."
Note: This only works with a 100,000 BTU commercial burner. This this at home and you might as well microwave your steak
Or a Tao Burner
ruclips.net/video/fIDlCADtK64/видео.html
nosispower let it heat up on your grill? I think that could work
nosispower 140,000 with jet burners. The specialized hk wok I think had 210,000. It’ll burn a house down in nothing flat considering the needed ventilation the rafters will begin to rattle. Perhaps an outdoor station being fed with one inch gas lines and clearance of seven feet around the wok might work. Really I ain’t a fan of oil fried steaks. Too greasy and the oil will just roll over the beef flavor.
@@Ghonosyphlaids I'd be doing that outside.
This show inspired me to check out my local butcher shop. It was amazing! Absolutely beautiful porter house for 5.79 a pound. Better meat and way better peice than my local supermarket! Thanks for showinf me the light!
I just love their dynamic.
Idk why you guys don’t have more subs, you guys have some of the best food series’s on RUclips.
Can you please do a tour of that AMAZING meat locker that you pulled that rib eye out of?!?!
Been frying steaks for years, secretly delicious especially with a dry rub!
You guys are seriously one of my favorite things on RUclips. You need at least a half hour show on Discovery or one of the Food channels. Even though I can't stand pork I love watching you guys work your magic on it. I need to get my mom to watch you I bet she'll fall in love with your antics.
Cable television? Why would you want them to ruin their show?
idk why, but I was expecting Guga Foods
Raffah Siddiqui Guga x Prime Time crossover when?
Me too, Guga foods sure knows how to ruin a good cut of meat like this too.
@@snarkymcsnarkles3493 he just does what gets requested
LETS DEWWW ITT
That's a crappy channel
I love you guys!! my dad was a butcher rip he taught me everything.
Love this duo! interesting television, best of all, they always find interesting methods of incorporating their exceptional knowledge of meat, into unconventional cooking techniques... keep up the great work fellas!
I read the title as "can you fry a dry-aged steak in a ewok?" and I went in expecting something marvelous
Cooking inside an Ewok would be more preferable than in a ton-ton.
Do you shave your ewoks first? I'd imagine ewoks can get a little too smokey with all that singed fur.
@@markyates7006 Getting digested in a sarlacc pit is more preferable to anything in a ton-ton.
You must be stupid.
Dry aged Ewok steaks
Need more Ben and Brent the episodes are on point with those two
Not really, I've done it with the spring-coiled stove also. It's not the heat source but the convection physics of the wok
Just so people know. You need a stovetop that has a flame of 100,000 BTUs in order for this to work. Assuming that you do not have that, I have found that if you want that same sear acquired from the wok, then the only way is to use a method besides direct heat, reverse sear, souls vide, etc.,. Afterwards chill it completely in your refrigerator, preferably on your lowest temp. setting, then turn your home burner up and let a cast iron, stainless steel doesn’t retain heat well enough here, skillet preheat for at least 3 minutes or until 1 mil of water evaporates in under 10 seconds. Finally sear your steak. The steak being cold allows for you to let it stay longer in a pan.
Edit: I also recommend before placing your steak in the fridge put salt on line to dry the outside completely. Of course this does mean you must not salt it before the soups vide/reverse sear.
What about a bonfire, with grill in the middle, and a shovel to stir meat in wok.
Chilling your meat like that means the meat will be overcooked on the outside and almost raw on the inside. Not like a sear that would probably be worse.
Brian Gleason, that’s a great idea, and if you can do it go for it. However, I would advise from using a shovel, probably long metal chopsticks would be your best choice.
If you check out Alex French Guy Cooking he has a mini series on using a chimney starter to get enough heat.
I remember getting a deep fried steak at a Chinese banquet that was served with a A1 dipping sauce. It was so good that I need to go back
It looks so nice and I bet the taste is amazing, hope the foodlocator restaurant chefs will watch
Great show. Thanks
Woks are amazing. I work with one everyday!
Hey that *STEAK* was really *MAGNIFICENT* Ribeye oh yes what great and different cooking...😋😋👍👍
That intro.......
"Complete focus on the meat" vs "Visible fear of those roaring flames"
this is the content i’ve been waiting for bois!
0:11 His face reaction to the fire tho! 🤣🤣🤣🤣🤣
This reminds me of fondue steak. Which is my favorite thing about holidays.
I’m sorry but 6:23 had me howling 😂
I'm lovin Ben's Phillipe's shirt!! Ate soooo many sandwiches there my only time visiting
Didn’t know they were located in Brooklyn..! Good to Know..!
what oil were you using in the wok? and what sauce did you have ?
Mad respect to the Philippes shirt if you know you know
That shirt he is wearing! Philippe's sandwiches are the best 🔥🔥
I though they changed the host lol
Curious to see how it works. It's wonders.
👍 for the Philippe's shirt, been eating there for decades. FRENCH DUBBLE DIPPIN!
Best duo on eater
Steaks and beer - breakfast of champions. 👍
Let’s wok n roll is my phrase of the day!🙌🏾😆😆😆
I wish they kept Ben on the show. Ill miss you man
could you do a video explaining usa cuts vs british or australian terminilogy eg a flank steak is a oysterblade steak etc
Yes! This would be so helpful!
Wok fried steaks are awesome 😍
"It's pretty simple honestly - you have high heat, and you have your protein." Man, thanks for breaking it down like that.
This is hilarious. I've worked on a wok for 5 years and now I also say "throw it on the wok" . We stir fry lobsters and sear/steam Dungeness crabs on it as well as steak
Dude, I now understand the power of the wok. It's such an intimidating tool, but man it gets the job done!
@@BST1000SoccerStuff that's what drew me to it, the power. It was only after about a year and a half of training on it every day that I realized it's full potential. I can make French style soft scrambled eggs or get a seared steak on the video. It's amazing how versatile this one piece of equipment can be once you understand its heat control
It just made me smile, the way they just ate the steak and just looked at each other and said, "mhmm mhmm mhmm"
Ser can i ask u are u d same with the mustach
Me: Who is that dude?
Ben: *talks*
Me: Oh it's Ben
I'm a meatcutter and I approve this show.
Steaks and beers for breakfast..thats what im talking about! :D
Hence the Wok can never be replaced.
He didn't actually answer the question about "which method you're going with?" lol
so cool!
Ok, great! Which oil by the way?
Tender? I see you pulling like its Taffy but looks great:)
I'm a meat cutter and I Approve that show.
Damn I want that now!
Next episode: CAN YOU FRY WATER?
No, dont try that.
ruclips.net/video/eaabUEqAhfU/видео.html&t=136
@@MrMazvaz 😂😂😂😂😂😂
No,but you can fry milk
Wow those cooked hella fast. Didn't expect a Wok fried steak to look so good either.
It cooked so fast because they're still almost completely raw inside.
Idk who this new guy is but I want Ben back
Does anyone know what the thickness of this wok is?
I’m glad biff from back to the future and bob belcher have made a good life together
Can't go wrong with Taiwanese Cooking!
Folks, don't tear the oven out just yet... the wok without that insane heat source would leave you with a curved frying pan...
My wok in fact is curved hahahaha
@@usafan96soren20 They meant that without a strong heat source, the wok is just that: a curved frying pan.
I have a work station at home...just get someone to install it
@@usafan96soren20 damn you're dumb
JKnight 😂😂😂
If you don't have a crazy commercial burner at home, you can still get this kind of char by putting the steak on a wire rack then have a fan blow on it for an afternoon. Get the pan and oil as hot as possible and you can get similar results as this.
Make the moustache great again 2020
You're probably wondering. What up with this big hunk of meat I'm standing next to?
😏😏😏
I caught that lol
And to me the hanger is really the finest steak going. But the ribeye does look amazing
Which one does he go with in the end?
Doesnt oil catching on fire ruin the flavor? Or is that just specific oils
I know a guy who was working a party as a chef and blew it by forgetting to roast enough prime rib so he cut one in half and dropped it into a 350 deep fat fryer. I used to think that this was a disaster but under a controlled “fry-up’ it might just work
Ah eater always answering the questions nobody knew they wanted to ask
Server : how would you like your steak?
Me : well-rare pls 😂😍
Ben: cuts moustache
Everybody: I've never met this man in my life
Watching now. I'm sure the video is going to Wok 😅 Seriously though, yum.
This guy was on make it big on Tasty in the donut episode
Yeah, now I want steak.
Juicy and crispy steaks!
Really appreciate the Phillipe shirt, Ben.
Brent with that Maine shirt 👌🏼
Ben with the sick ass Philippe shirt !
Any one else surprised to see that chef who was just on Tasty here a few days later
Y’all ever considered when cutting bone in ribeyes to try Start with a knife and cut down to the bone and then finishing the bone on the saw. Only cause the saw is for bones and it tears the meat up.
he loves noodles but he also loves steaks
David So looks great. can't wait to try his chinese restaurant
Still adjusting to seeing Ben's mouth when he talks...
Sooo what type of oil was you using? That's the interesting question.
Is it still deep frying if the oil is on fire?
IMO that’s perfectly cooked steak right there
Ben reminds me of Ringo Starr 1962 vs Ringo Starr today
Yes
Yum
I think, just about every Chinese kitchen I worked in, we wok seared oir steaks lol
I already ate steak for dinner until the meal was over by Louis C.K. standards... And now I'm ready for more.
Nice
I mean yah obviously but will it turn out alright? Can’t wait to find out
Did you cold or hot
smoke it?
these guy must be close with the owners oe EATERS that a expensive piece of meat . what a great job to have
What do they call hanger steak in Australia?