Can You Deep Fry a Dry-Aged Steak in a Wok? - Prime Time
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- Опубліковано 11 сер 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.
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
ua-cam.com/video/fIDlCADtK64/v-deo.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.
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!
Idk why you guys don’t have more subs, you guys have some of the best food series’s on UA-cam.
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
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
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 love you guys!! my dad was a butcher rip he taught me everything.
Been frying steaks for years, secretly delicious especially with a dry rub!
Need more Ben and Brent the episodes are on point with those two
Can you please do a tour of that AMAZING meat locker that you pulled that rib eye out of?!?!
You guys are seriously one of my favorite things on UA-cam. 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?
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
Great show. Thanks
It looks so nice and I bet the taste is amazing, hope the foodlocator restaurant chefs will watch
0:11 His face reaction to the fire tho! 🤣🤣🤣🤣🤣
I though they changed the host lol
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
Woks are amazing. I work with one everyday!
I’m sorry but 6:23 had me howling 😂
That intro.......
"Complete focus on the meat" vs "Visible fear of those roaring flames"
I'm lovin Ben's Phillipe's shirt!! Ate soooo many sandwiches there my only time visiting
Hey that *STEAK* was really *MAGNIFICENT* Ribeye oh yes what great and different cooking...😋😋👍👍
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
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 😂😂😂
👍 for the Philippe's shirt, been eating there for decades. FRENCH DUBBLE DIPPIN!
Didn’t know they were located in Brooklyn..! Good to Know..!
this is the content i’ve been waiting for bois!
That shirt he is wearing! Philippe's sandwiches are the best 🔥🔥
Best duo on eater
Mad respect to the Philippes shirt if you know you know
This reminds me of fondue steak. Which is my favorite thing about holidays.
what oil were you using in the wok? and what sauce did you have ?
I wish they kept Ben on the show. Ill miss you man
Wok fried steaks are awesome 😍
You're probably wondering. What up with this big hunk of meat I'm standing next to?
😏😏😏
I caught that lol
Let’s wok n roll is my phrase of the day!🙌🏾😆😆😆
Steaks and beer - breakfast of champions. 👍
Me: Who is that dude?
Ben: *talks*
Me: Oh it's Ben
so cool!
"It's pretty simple honestly - you have high heat, and you have your protein." Man, thanks for breaking it down like that.
Curious to see how it works. It's wonders.
Hence the Wok can never be replaced.
I'm a meat cutter and I Approve that show.
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!
Next episode: CAN YOU FRY WATER?
No, dont try that.
ua-cam.com/video/eaabUEqAhfU/v-deo.html&t=136
@@MrMazvaz 😂😂😂😂😂😂
No,but you can fry milk
Can't go wrong with Taiwanese Cooking!
He didn't actually answer the question about "which method you're going with?" lol
Steaks and beers for breakfast..thats what im talking about! :D
Idk who this new guy is but I want Ben back
Damn I want that now!
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.
I'm a meatcutter and I approve this show.
Yes
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
Ser can i ask u are u d same with the mustach
Tender? I see you pulling like its Taffy but looks great:)
And to me the hanger is really the finest steak going. But the ribeye does look amazing
Doesnt oil catching on fire ruin the flavor? Or is that just specific oils
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.
It just made me smile, the way they just ate the steak and just looked at each other and said, "mhmm mhmm mhmm"
Still adjusting to seeing Ben's mouth when he talks...
Make the moustache great again 2020
Does anyone know what the thickness of this wok is?
It wont work at home. You'd be boiling the steak. Home stovetops doesnt get to the temperatures of professional kitchens.
MrMoofeez we all need those flame thrower stoves 👍
Yes it does. I wok fry steaks all the time at home. You just need a flame top and a wok.
@@reaganchung1450 i agree
Use your grill to provide the heat for the wok.
Use a tao burner
I’m glad biff from back to the future and bob belcher have made a good life together
Ok, great! Which oil by the way?
Ah eater always answering the questions nobody knew they wanted to ask
Watching now. I'm sure the video is going to Wok 😅 Seriously though, yum.
Juicy and crispy steaks!
Really appreciate the Phillipe shirt, Ben.
Server : how would you like your steak?
Me : well-rare pls 😂😍
Yeah, now I want steak.
Ben with the sick ass Philippe shirt !
Which one does he go with in the end?
This guy was on make it big on Tasty in the donut episode
Brent with that Maine shirt 👌🏼
Any one else surprised to see that chef who was just on Tasty here a few days later
David So looks great. can't wait to try his chinese restaurant
I already ate steak for dinner until the meal was over by Louis C.K. standards... And now I'm ready for more.
Yum
Ben: cuts moustache
Everybody: I've never met this man in my life
Nice
IMO that’s perfectly cooked steak right there
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.
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 UA-cam. Here’s how to watch: trib.al/CjNPY9W
Sooo what type of oil was you using? That's the interesting question.
he loves noodles but he also loves steaks
Is it still deep frying if the oil is on fire?
I think, just about every Chinese kitchen I worked in, we wok seared oir steaks lol
In indonesia, its called empal
Cooking protein in a wok goes back at least 5000 years
Ben we want the motherf#cking Stache back! You look like my dad that hasn’t came back from getting cigarettes yet.
That LOOOK 0:55