Chicken fried prime ribeye burger

Epicurean Exploits - Food and Recipes
1

So a couple buddies and I got into the Carlisle the other night. After a first course of Costco prime ribeyes, we had four more steaks left. So I ground up a couple of them with some bacon, when someone had the brilliant suggestion to chicken fry one. We did. Whipped up a quick batter of flour, salt, and a bottle of Shiner Smokehaus beer. Fried it up in grapeseed oil in a small iron skillet.

The results were really surprising. Crisp, light crust – almost like eating a burger inside an onion ring. It was delicious and moist. Pics.

http://picasaweb.google.com/lh/photo/t-HttcTVuQInDaSVH_qXMQ?authkey=Gv1sRgCPq0-7vUsfmVvQE&feat=directlink" onclick="window.open(this.href);return false;

http://picasaweb.google.com/lh/photo/OqBbhKdO9W_WW1HRHx26gA?authkey=Gv1sRgCPq0-7vUsfmVvQE&feat=directlink" onclick="window.open(this.href);return false;

http://picasaweb.google.com/lh/photo/yPhpFtyTGQ8dkVZ1rEM0aQ?authkey=Gv1sRgCPq0-7vUsfmVvQE&feat=directlink" onclick="window.open(this.href);return false;

http://picasaweb.google.com/lh/photo/_SQ1sTMOA0t5kHaX_u9W-g?authkey=Gv1sRgCPq0-7vUsfmVvQE&feat=directlink" onclick="window.open(this.href);return false;

2

[welldone.gif] [worship.gif] [worship.gif] [worship.gif]

3

It’s only missing . . .

4

Gutting, you know that you are going to die an early death…a tasty, beef & bacon induced death.

5

I can’t remember who I was talking to recently but they told me that deep frying steak was a perfect way to cook it - that it comes out with a great crust and pink inside. It just seems so wrong.

6

I agree, it DOES seem wrong. We were three bottles in when we started … but … It was irresistible in its own way. And not too greasy.

Bill – you know it. I’d rather burn out than fade away!

7

Tom; Good work [stirthepothal.gif] …I just gotta get to Texas and hang out with you and the rest of your gang! flirtysmile Gotta do it before I get too much older! [truce.gif]

Cheers!
Marshall [wink.gif]

8

And served with a side of Lipitor!

9

One of my meals at Alinea had a filet section that was done sous-vide and then finished by deep-frying. No thanks. I’d rather have it grilled even with the imprecision of such. Further, the best you are are going to get oil is 450 or so. Grilling and other open flame methods are much higher (Ruth’s Chris claims 1800!).

I am confused about the burger though, from the picture. Did you grind raw steak or a rare-cooked one? How long did you cook such a thick burger and to how well-done? It seems like the batter would start to burn before the burger got to 120 or so.

A.

10

I think it needs some gravy on it!!!

11

[rofl.gif] Sausage Gravy!

12

my heart just stopped. [swoon.gif]

13

Sausage gravy would have been delicious with this … no kidding.

14

Andrew – I agree I’d rather have a grilled burger or steak regardless, but it was a fun experiment on the spur of the moment. (Note: all the rest of our meat was grilled that night, save one steak au poivre.)

We ground raw steak, with some bacon, then formed it into patties. This patty we battered and deep fried. It cooked about ten minutes, but I had really hoped to cook it a little less. I was basing the cooking time on making sure the crust was crisp and golden, not so much focusing on getting the interior to a particular temperature.

15

ANY TIME you want, my friend. Any time.

16

Damn that looks good.