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Breaking news, folks. It's broccoli day here at the wagon
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Really, it ain't. Y'all know me better than this. It's steak day, deep fried
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Hey, glad y'all had time to join us. This is what's happening today
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It's a special treat, I promise you. Now, I have deep fried a lot of things in my life
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from Oreo cookies to a stick of butter to everything in the world you could imagine
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calf fries, fish, anything. But I guarantee you the thing that I love to deep fry more than anything else
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a New York strip. Certified Angus beef. We're going to do it just like we do a chicken fried steak
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It's going to come out about medium rare, and I guarantee you, folks, this is the best food in the world
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I've got me some good creamy fry oil over here on Obertha. I've been warming it up, so let's set it back on the hot side of things
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And you can see in there, Bertha is a happy girl today
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Now that eye will come out of Bertha, and there's an oven in here. Smoke tight
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We have our automatic deep fryer here, so Bertha is ready to go
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So let's get to it. 12-ounce New York strip, just like I do any of my steaks if I'm going to grill them
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I put a little seasoning on there, a little lime juice, because you know it don mass flavor It just helps tenderize Then we going to start right over here in this miracle dip which takes the place of milk and egg
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We're going to dip her down in here. It will give you a good golden crust upon something
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We like it when we're on the wagon, we're out on a ranch somewhere. It comes in a little old bitty package
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It don't take much for a mule to tote that, I promise. So we've got this New York strip in here
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You can see him when he comes out of there. We're going to double baptize this little fella in the flyer and the Red River Ranch original seasoning
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I like to shake that excess off a little. We're going to go back in here
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Did you hear it? He said, ah, it's good. Back in here again
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And folks, we are fixing to have us the best deep fried creation in all the world
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Now we're going to take this little rascal to the fire. Make sure you got all everything coated well
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Shake off that excess and we're gonna put it in this sizzle. Bertha has done us right so we can check this
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Hear that? I can hear it sizzle, but I can see it sizzle. So, whoa baby
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I'm thinking things is looking right now. That creamy fry oil is gonna help
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We're gonna get that good golden crust on there. We're gonna let it float up here in a little bit, and we'll turn it over maybe once or twice
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It won take it long three or four minutes It important if you got you one of them Thamometers that you get 350 to 365 along in there That way you going to make sure that when this crust is golden brown you going to come out with that rare to medium rare steak that we all crave in
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So get you one of them thermometers, check your oil temperature, 350
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make sure it's an oil that is a good high burn point, and that way you'll be safe
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Let's look at it, y'all two. Look at that there crust that's starting
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Whoo it's gonna be pretty oh birth is burning my leg that crust is gonna get a good golden brown really crispy
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We double dipped it as y'all seen It's gonna float up here in a minute a little we're gonna turn it over it won't be long folks
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Y'all have heard me say many times he done died once we ain't gonna kill him again
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Now you can't do this if you be wanting medium if you be wanting medium whale you be wanting well done
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If you're going to do well done, batter yourself, flour yourself, and just crawl on in there
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with it, because it ain't going to be fit to eat when you get it out. Rare to medium rare, all we looking for
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Whoa, baby, it ain't lacking much. Y'all might not have know, but Obertha is a versatile kitchen tool
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Boiler, fryer, double boiler, warmer, bathtub maker, hot water warmer, she got it all
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It been about three minutes maybe four So look at that baby ain that pretty I mean this is what happening What is that
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Put it on a wire rack to let it cool, or a paper towel. Just like we would any steak
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we gotta let it rest a little bit. So we'll probably let it rest a couple of minutes
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then we'll take us a knife, slice through that butter, and we gonna eat
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We have let this little rascal cool off. You can see that good golden crust on there
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That's what we're after when you deep fry something like this. So listen to this
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Can you catch it? Looky there. Medium rare is what I'd call it
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You can see how good this crust stays on there with that miracle dip. It has took a hole just like a shell on a turtle
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Now I'm going to slice me a bite off here so you can see the whole thing
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This is what we call fit to eat with a crust. Deep fried New York strip
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You can even make you some of that good gravy that we got on that YouTube video
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Pour Over This Rascal. It's a happy meal. You didn't even come in a sack, neither
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Thank y'all so much for tuning in. The recipe will be in a little link there below
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You can get all this stuff. God bless you each and every one for stopping by, and God bless America
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Folks, this is a public service announcement from the Protective Agency of Uneaten Vegetables
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a public service to you. No uneaten green things were harmed in the making of this video
