Deep Fried Steak Experiment

Deep Fried Steak Experiment

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  • Gary Elderman on February 17, 2020

    I will volunteer for the blind taste test.

  • Keep Going on February 17, 2020

    bro how cold is it where you live?

  • Rolands Republic on February 17, 2020


  • David * on February 17, 2020

    Looks 'PDG' ….I'll try it….:-)

  • javier torres on February 17, 2020

    If you ever need a taste tester? Let ME know.

  • Flying Bob on February 17, 2020

    Looks damn good to me

  • Mels van Lente on February 17, 2020

    very delicious dutch-english accent boy

  • Eddie Thompson on February 17, 2020


  • sszndd Life on February 17, 2020

    Something tells me that graph wasn’t scientifically sourced 😂

  • Matt Costa on February 17, 2020

    If frying taste better why not do it that way you gorm

  • Thom Stoops on February 17, 2020

    I bet deep fried, breaded steak strips would sell.

  • Brandon Roberts on February 17, 2020

    Season it and put some flour on it

  • slayerx2000 on February 17, 2020

    I just tried cooking a steak with a magnifying glass. It is even better than both of those methods. Took a few minutes though.

  • Cabdiraxman Xnero on February 17, 2020

    Gaf lekker eaten, ik vind leuk video

  • Jeff Sipes on February 17, 2020

    Deep fried steak. That's amazing.

  • Tyler Beard on February 17, 2020

    I don’t trust anyone that cooks a steak that much

  • Tami Dean on February 17, 2020

    I love deep fried steak.

  • Vito LaBarbera on February 17, 2020

    Little over cooked for my taste..

  • Cremantus on February 17, 2020

    You made me heading into the kitchen…

  • nuster dom on February 17, 2020

    I Fried a steak on a big rock 100 degrees just add little 10w30 a little salt block use cheese grater add a few pine needles and it will blow your socks off careful it cooks quick 20 seconds aside Mooooooo done

  • Vihaan Kodeboyina on February 17, 2020

    That graph tho, lmao, my man is a elementary school dropout

  • Miles McKirdy on February 17, 2020

    Asaf, when are the lads getting in on this new cooking techinique

  • BudBuddy420247 on February 17, 2020

    With every Grill montage comes rock music.

  • Andy Mejia on February 17, 2020

    Has been done forever wrong title lol

  • James Anderson on February 17, 2020

    You should try Duck Fat in the frier or at least Peanut Oil both produce higher heat anfdset for 425 degrees fahrenheit

  • StarGateSG7 on February 17, 2020

    The steak sandwich is making me REAL HUNGRY NOW at 12:15 AM … I wonder where my deep fryer is?


    Again, why am I watching someone make a steak sandwich on Youtube after midnight?


  • Chuck Juice on February 17, 2020

    Cook a steak on a car engine manifold next 😳

  • And this guy is a PitMaster? Lol even I have deep fried meats and steaks. Damn dude maybe leave it up to Guga

  • Gordon Tubbs on February 17, 2020

    Might be a good option for people who live in apartments and don't have access to an outdoor grill. Seems relatively fool proof.

  • splicka on February 17, 2020

    oil should have been hotter imo

  • sanjay Kaaumoana-Morton on February 17, 2020

    It’s actually pretty good like this

  • villfer78 on February 17, 2020

    that graph fucking killed me!

  • ThaKingzsouljahPR777 on February 17, 2020

    Reason number 2750 I'll never become a vegan!

  • Crescentia Sylvester on February 17, 2020

    😋😋😋😋😋😋😋😋😋yummy yummy

  • Boomer Taylor on February 17, 2020

    Check out Kent Rollins channel. They deep-fry a 7+lb. The ribs removed (and fried, too) in a large, cast iron Dutch oven.
    To avoid danger issues when frying something large, like a turkey or beef roast, ensure the item is COMPLETELY thawed and dried of any extra moisture. Slowly introduce the roast/turkey into the fat then keep in one place for even cooking. If you cook the ribs, they will take much less cook time and less resting.
    About 32 – 35min cook time to 121° f. /82-88°c., depending on doneness desired. Foil and rest (carryover cooking) immediately, for 20-25 min.
    121-123°f. is going to be true rare. The foiled rest will bring temp0 up to 128-134f° or rare – med-rare. A full 25min. will take it to med. rare to medium, at the end cuts.
    This is a perfect way to cook a prime rib to rare/med. rare and have very little banding, yet maintain a crispy crust. A hard, salt case, slow roasted, gives top-end, prime rib house results.
    Dont forget the jus and horseradish. 🙂

  • Robert Mendivil on February 17, 2020

    I would of used peanut oil

  • derek walls on February 17, 2020

    Should try deep frying in beef tallow for better flavor!

  • Crni Covek on February 17, 2020

    How long

  • Karl Fairbanks on February 17, 2020

    Wtfffffff was that graph lmaoooo

  • ST KillShot on February 17, 2020

    Who taught him how to fry?

  • pinkysidealmond on February 17, 2020

    His fingers look fake

  • Brandon Roberts on February 17, 2020

    Put in flour first or something. Deep fried bare steak???? Gross

  • David Nicholas on February 17, 2020

    Thomas had never seen such bullshit before

  • Marcus Burriss on February 17, 2020

    Shit was bland as hell

  • Andrew Novak on February 17, 2020

    I think you’re not fat enough to be a cook who eats his own product.

  • Gloria Sol on February 17, 2020

    “Light it ap ap ap ap, I’m on fiiiiiiyaaaaa!” 🤣

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