Why Deep-Fry Steak at -320°F?
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Cryo-searing a steak in liquid nitrogen and then deep-frying is dramatic and it makes an amazing steak, but also kind of a YouTube stunt. How can you do this when you're fresh out of liquid nitrogen? Salt, ice, and a measure of patience pays off with steak that has it all. A deep, flavorful crust, edge-to-edge even doneness without any sign of overcooking, and the perfect amount of seasoning.
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