What Is The Best Way to Deep-Fry a Steak? - Prime Time

[@klownskull702]

I'm so confused with the energy of this video.

[@misterhat5823]

I think they're "partners."

[@klownskull702]

@@misterhat5823 "Panthers?"

[@yourconscience5826]

@@klownskull702 No, butt-buddies.

[@johnhaywood512]

I just can't figure out which one is catching and which one is recieving.

[@Khazandar]

@@misterhat5823 They're not.

[@Aj4youtube]

“If I were drunk, I’d be really happy with this.” “You are drunk.” “Noo...” LOL

[@nicholasmandaro924]

Stop using quotes for likes. It's not original

[@Person123665]

Stop using quotes for likes. It's not original

[@karu6111]

@@Person123665 no, "Stop using quotes for likes. It's not original"

[@person1367]

I love London Broil! It was the steak of our poor house. In fact, it was the only steak I ever had until I moved out of my parents house and got a real job. I use them now, mostly for philly cheese steak samiches.

[@MrRyan215]

Literally mines the same story lol but very occasionally we’d get “the good steaks” that were still choice strip steaks lol we loved London broils

[@colormesarge]

Honestly, buy it as a roast and cut it yourself. You'll have way more stuff to use (steaks, mini-roast, beef to grind) and you will thank yourself when poor.

[@thereissomecoolstuff]

"I could have fried it better" thats ownership....baby...fry it, own it...

[@Billhaderfromtheoffice]

thereissomecoolstuff fried it batter

[@gkope]

They were so high when they did this video, I loved it

[@Atavist89]

Someone told them to yell and scream like teenage girls and I hate it!

[@justincobb5853]

Because they are drunk AF.

[@Farodsbro]

Yeah it was actually awful.

[@elma4980]

MrAwesome they’re just having fun

[@misterhat5823]

I thought I was watching some MTV garbage for a minute.

[@michaelacedo315]

wtf is wrong with all of you . They were just having fun.

[@mochilover96]

Editors really need to check the sound for this show lol

[@paddymurphy4791]

I was just going to say RIP ears 🤣🤣

[@Gamer_Marcy_God]

Wife told me off too

[@irablanco2316]

Were you guys “specially” drunk on this episode? Haha

[@masumine]

The answer to your question: 6:04

[@j.w.9407]

My wife: “what is blazes are you watching?” Lol just a couple guys pounding their meat and screaming. 🤷‍♀️

[@jarvis7608]

2:09 when I'm home alone

[@themadstrats9164]

Are they okay? I don’t remember them being so hypy and random. Maybe they’re just trying to spice up the preparing and cooking process because they know we’ve seen it a lot.

[@misterhat5823]

This is what happens when producers get involved: They ruin things.

[@huevoosranchero]

I don't think you watched any videos previous to this if you think that. There's the videos of them from months prior going to places talking about what they make (Giant Kielbasa as an example) and have the same attitude. If you want to go back to when they started being on camera. Yeah! They'd be awkward if not being used to being filmed and trying explain stuff. So you have no F'in idea what you're talking about here since this video is far from being from them seeming this way. Hell have you even seen their book from before they even filmed something on this channel?

[@Yourantsally]

@@misterhat5823 they're drunk

[@TheRezignator]

I actually love London Broil. What I do with it sounds a bit weird but I'd eat it every day if I could. I like to marinate it in italian dressing and soy sauce for a few hours (usually overnight) then put the steak and marinate into a foil lined baking dish (easy cleanup). Stick that puppy under a broiler flipping occasionally so you don't burn it. Take the meat out to rest (I like mine rare) and leave the marinate under the broiler while its resting to caramelize the sugars in the dressing. Slice thin and mix it in the gravy like italian dressing and serve over egg noodles.

[@justinodonnell5419]

London broil has been one of my favorite cuts of meat since I was a kid and today I still love grilling it marinade every way you can possibly do it I love London broil.

[@MarioGaito]

Guys, guys, guys. I see on your whiteboard on the back wall you have a request for 'Boerwors' aka boerewors?! The staple sausage of that far flung exotic paradise, South Africa?! If I'm right, get on it, now! And to the genius customer, or whomever requested it, I say, give them a Bell's! :D Boerewors, literally translated to farmer's sausage from Afrikaans, is a coarse ground blend of pork and beef, heavy on coriander seed, bit of nutmeg and clove, stuffed traditionally into a large natural casing (or also into a thinner casing, almost chipolata diameter) and always kept, and cooked, as a single long piece rolled into a spiral. Best grilled over live coals, aka braai (don't even get me started on braai!!), in a grill basket, to help with the turning over. It is enjoyed eaten a few different ways, but most prevalently in a hotdog roll, smothered in a sweet onion and tomato relish. Nou praat ons!

[@maxpatana9906]

I second that 🇿🇦

[@lattyware]

OK, you guys now kinda have to do some kind of collab with Binging with Babish where you bring the giant whisk, and he brings the tiny whisk.

[@Khazandar]

The point being?

[@ProfessorH]

@@Khazandar whisk envy

[@jmccaffery1]

much respect for criticizing your own work. typically a country fried steak may be frittered, - dipped twice each into the batter and flour after dredging first. helps keep the batter/breading from blowing off in the fryer

[@jahjoeka]

What about the baking soda technique? I heard it helps tenderize the meat.

[@alexo382]

This episode was amazing and I can't figure out why.

[@MadSodaz]

Pulls up youtube on phone at 1am to have light background noise to help sleep. Has grown man yelling while beating meat at far higher volume level than rest of video a few inches away from ear for all the house to hear. Thanks guys...

[@haydiepie6362]

Nobody: Ben and Brent : We should *taste* the raw beef first

[@joshuapatrick682]

It’s raw beef, I wouldn’t take the risk since it’s factory farmed but you can eat most herbivores raw.

[@nicholasmandaro924]

Stop using this format its dumb and a plague

[@JanMichael-Vincent]

Nicholas Mandaro stop commenting on everyone who uses this format. You’re a plague

[@nicholasmandaro924]

@@JanMichael-Vincent now you know the feeling

[@JanMichael-Vincent]

Nicholas Mandaro the feeling isn’t mutual you goober

[@gnomevoyeur]

I live in Australia and we use the British system of cuts. That looks quite similar to what we call silverside. It's the cut we use to make corned beef. I've never tried corned beef made from brisket and would love to see a comparison.

[@theironworker781]

I’ve deep fried bare cubes of steak in a fondue pot. Skewer it, stick it in the hot veg oil for a few seconds, let it cool a few seconds, enjoy in one bite. No coating or seasoning. There are sauces you can dip the steak in too. Like yum yum sauce.

[@graysongregory9585]

Should have fried it in beef tallow. If you don't think it had as much flavor to give it some wow factor then beef tallow would probably amp it up some. Render out some of that trim pile and let's see if fresh tallow makes a difference.

[@nope1918]

What if you took the spices from the buttermilk and just added it to the tempura instead? Best of both worlds?

[@ninakimball26]

How long do you deep fry it for??

[@maxp4573]

I sincerely love you guys, I just got to find you a few Days ago and already binged almost everything and all I can say is thank you for the Content ! I Hope you'll be back ! And thank you for inspiring ! Truly

[@Vyden]

These guys look coked up lol.

[@Adar618]

Viden i don’t think it’s only coke lmao 😂 😂😂

[@TheBestFilmOneLiners]

Alcohol m8 or they wouldnt eat

[@Vyden]

The Best Film One Liners okay :)

[@peteylavoy2288]

You are not hungry on coke . its not that

[@noturavgdude8262]

New to doing coke? You don't eat when you do coke. Lol

[@cbas0086]

In Argentina we call this... Milanesa, it came from and old restaurant Milan(or something like that) To that add, ham, pomodoro sauce and muzarella on top, hit it on the oven until the cheese is melted and serve!

[@TSPiano]

Nobody: Not even my local butcher: Not even psychopaths: Ben: 2:09

[@TediousTony]

Me at 2 AM in my room

[@nathanschneider4656]

Me and my meat

[@JakeLovesSteak]

That is a man who enjoys pounding his meat.

[@bostoncurtis9559]

What type of oil used?

[@qissahelpdesk4850]

Can you use it as a steak tartar?

[@hendrickhueck5309]

I hope y’all get 30+ seasons like DDD love this show!!!! Can’t get enough need MOAR!!

[@robrayne9144]

A nice thick blade steak dredged in a little bit of corn starch with pepper is the best steak for deep frying. You pull it apart a little to get the corn starch in all the layers. It's great

[@jetcitysinatra7300]

Try a thicker cut eye of round steak.pound it with jagged edge of hammer till thinner. Then flour, eggwash.,flour then oil. I make this a lot with pan gravy.

[@EvanScangas]

I make country fried steak quite often and I'm going to try the london broil cut rather than the usual cubed steak.

[@aminariffin8510]

Can these guys make a special video about all the knife and brand used in that butcher shop, which one is the best, long lasting, cheapest, and most expensive from all. Most recommendable to other butcher.

[@ES-yk7gt]

Favorite duo on KZbin

[@TheJamonLance]

so there is a spanish traditional recipe, which is basically this kind of beef schnitzel. is called "cachopo". you basically do a sandwich with beaten meat, ham (jamon, prosciutto like) and cheese (some people use blue cheese, some just similar to parmiggiano), in the middle. For the crunch, flour, egg and bread crumbs. Is pretty popular in the north.

[@kahopukehau]

God damn how many cups of coffee did you guys drink before filming this? 🤣

[@enriquequiroga7608]

Watching their work is beautiful. Increíble skill

[@Bb-jm2xl]

What a way to start a birthday. Thanks guys

[@redbeard36]

Joy is when product test’s season is over and these guys come back

[@Deerslyr81]

What was the oil temp?

[@The13Boogyman]

I always use London broil to make Thai Beef Jerky, which is basically deep fried beef.

[@timmytooturnt3196]

tell me why i watched two grown men pound some meat for the first 3 minutes of this video

[@Happycamper808]

imagine being an employee in the other room and you hear this 2:10 🙉😨

[@anthonykobel4780]

Reminds me of Pulp Fiction. "Zeds dead baby, Zeds dead"

[@tenuousgrip6599]

I think you'd get a much better result if you finish pounding the steaks with the grooved end of your meat hammer - it breaks fibers (tenderizes) and adds texture to the surface to hold breading better. Press firmly in seasoned flour, shake off excess, fry. BAM! best deep fried steak ever

[@samuelarango4809]

What oil we drying with

[@SgtSayWhat]

This is peak "video I didn't know I needed but I'm glad I've got"

[@lobe06]

He literally “beat that meat” to perfection 🤣

[@codylargeteau7658]

Add cornstarch to your buttermilk flour mixture

[@vitotaylor36]

I LOVE London broil. Marinate it overnight and it's delicious.

[@octavio3839]

you guys gotta work on that audio. im playing on my surround and i have to turn it down and turn captions on.

[@hoder4857]

1:49 *beating meat* 2:10 *beating intensifies* ( ͡ʘ ͜ʖ ͡ʘ)

[@billymacadangdang3094]

There’s another italian version its cooked in clarified butter... the meat is veal... and the batter is just breadcrumbs eggs salt and pepper... its called Cotoletta Alla Milanese... you guys should try it...

[@Meepmeep888]

Damn, who would’ve thought that tempura batter would be the best chicken fried steak method

[@Michoristo]

Gyu Katsu has been popular in Japan for some time.. how bout trying to emulate it? Might come out pretty good.

[@simpleman806]

Chicken fried steak is a southern staple

[@Bassanova100]

Theres so much chaotic energy here.

[@ThatTattooGuyOfficial]

Hmm.. idk how I would feel about frying a steak. I like the smokey flavor of grilling them!

[@NightclubPegasus1]

So, if I ever happen to get my hands on one of these cuts, just give it a citrus acid marinade and grind it into a smash burger?

[@davidwhite2608]

I’m trying to work and you guys aren’t making it easy for me. Now I’m just hungry and unmotivated.

[@kevind2409]

i love the energy here, yall love complaining

[@diggsdiggler337]

Customer walks in hears crazy screaming and banging from back if store...

[@Scyron]

Country fried around these parts in MN calls for eye of round through a tenderizer machine, and battered in just eggwash flour combo. (cube steak) save the top round for jerky, which is $$$$

[@lukasvanschaik8350]

Nice choice of beer for that batter! Love Trillium.

[@reallunacy]

I noticed that but typically when baking or making beer batters you want to use a beer with a more mild flavor like a lager.

[@void.reality]

It's Evil Twin / Threes Brewing. untappd.com/b/evil-twin-brewing-nyc-i-forgot-i-was-going-to-be-in-china/3339078

[@void.reality]

@@reallunacy They used a lager (pilsner), although I'd still suggest using a lighter lager than something Evil Twin would make.

[@teferi456]

@@void.reality They probably had the first world problem of not having any shitty macro lagers on hand.

[@gusb1007]

London Broil is great if you’re poor, grill rare, let rest and cut thin on a bias’s. LB also makes great jerky👍👍 You guy’s should do a show on best cut for making jerky, keep it simple salt only, witch cut tastes the best made into simple beef jerky?

[@MrAmbrosse]

What oil?

[@flia0davalos]

I think you'll should hit it to tenderize the meat, add some moztar to it and it will be more like a South American Milanesa because you said the meat ain't that good. Cool show by tg way 👌🏾👏🏽

[@justpassingbye]

Is that not the same with katsu from japan?

[@theobelisk186]

Best cooking channel on yt!

[@johnisaaco8795]

Used it in Paul prudhomme s chicken fried steak and it was good

[@SilverScarletSpider]

This is cool. The Tempura Steak was intriguing. Can you show the process of making Cantonese style BBQ duck and maybe try deep frying other unconventional meats? Deep fried Pork belly?

[@michaelschultz2039]

I've enjoyed these gentlemen however, sometimes they've tried to hard.This is certainly one of those times.

[@TheRealAndrewMurray]

I think the buttermilk CFS sat a bit too long. That's why it wasn't as texturally pleasant. The steam from the inside of the steak has ruined the breading of many steaks I've fried.

[@goldx4129]

2:08 I'm dying

[@MoskauTheArgentChamp]

Anyone else notice the Evil Twin Brewing being used for the batter?

[@pipisugbo]

Y'all need to call Babish and see if tiny whisk can come over to help with that corn starch and vinegar 🤣

[@thiagobum]

Eggs and breadcrumbs 🙌🏽

[@facundogonzalez7796]

You should try argentinian milanesas

[@Lifeshock60]

I was thinking of deep frying my prime rib for Christmas with just dry spices. Have you ever tried something like this

[@tobiasaidanbarnes526]

“We got our meat we’re pounding it out”

[@Dark0dyssey]

Maybe try again but this time fry in beef tallow? worked very well on Guga Foods.

[@rayloudon]

I use Topround or "Topside" as we call it in Scotland with Brisket in my homemade burgers. I use a very coarse grind. The burgers 🍔 are so good. I always see people online making burgers that are basically just the minced 🥩 and nothing else. I put kibled onions and burger seasoning in my burgers. They are so tasty 😋.

[@Sømẽ1OneRäņďòm1]

I just started the video but i hope they deep fry it in beef fat or maybe a normal neutral oil deep fry vs a deef fat fry

[@ronaldliew7045]

Hope u guys never change❤️

[@Giggoer1998]

You guys look like you’ve had a few lines, I’m so confused at the energy of this video

[@jesusruiz3497]

💀

[@xderyck41]

Tempura should be made with close to freezing water, the shock makes the crust better

[@drpres-jpalomino6700]

Bromance goals 💕

[@jonathanbillings4395]

I have a frying recipe that can bring flavor to the cut of meat yall are cooking. I fry alot of deer meat so lean mean is pretty much my speciality

[@bob22222222222222100]

why you guys let the beer-battered steak sit in the walk-in for 20 minutes is beyond me

[@rokero171]

I love london broil and I love deep fried breaded with seasoned bread crumbs, is a lot better than with flour. I used to eat that a lot when I was a kid.

[@alexmarthaller]

london broil is underrated steak. i season mine with montreal steak season and broil it. slice then and enjoy

[@MeetTheSmythes]

I would like a good fried we'll done steak every morning. Steak with fat going around the plate ! The steak must have fat because that is where the taste is - the fat gives the steak a nice flavour to savour ! Thank you for uploading and sharing this video !

[@soundman447]

So that buttermilk steak you should have shallow fired it in a cast-iron skillet. that's how we do it here in the south.

[@johnmckee2266]

Top round, trimmed, makes the best jerky!!

[@gtowaru]

Man Holmes and Watson have changed so much

[@MJUSlK]

So it’s basically a Schnitzel? what’s the big fuss about a fried steak?

[@czeDarkLight]

Pounding frenzy! I'm so gonna visit Meat Hook when I get to the NYC!

[@VionyTania]

Check out a dish called gyukatsu (basically a beef katsu) it's breaded with panko and deep fried quickly leaving inside still rare but golden brown outside. It's delicious, you guys should try it