I stated on a YouTube video that it was heresy to deep fry a Ribeye but I was in an adventurous mood tonight.
Peanut oil in my Field Dutch oven to 375° and I tried it. F'ing outstanding! I tossed it in a light coating of Heinz 57 sauce and it's like drugs to an addict. I can't stop.
I'd post a picture but every time I do it's messed up.
I cooked a spare Ribeye over charcoal just in case I messed up.
Anyone replies, I'd send the picture to you and maybe you have better luck posting pictures.

Oh my! I'd eat a recap tire if it was deep fried.

The way you're describing it, I'd imagined they look and taste similar to burnt ends.

I can see that for the eye part of a ribeye. Sounds like filet bits with a peppercorn dipping sauce which I like. But for the cap, that seems like a waste. I prefer the cap simple and tender always. Why ribeye? Will it work with other cuts? NY and ribeye - I’ll usually buy well marbled prime grade. I’ll get choice for other cuts so it would be cheaper if I’m just gonna deep fry.

Burnt ends - is that only tri-tip?

quote:

Originally posted by konata88:
I can see that for the eye part of a ribeye. Sounds like filet bits with a peppercorn dipping sauce which I like. But for the cap, that seems like a waste. I prefer the cap simple and tender always. Why ribeye? Will it work with other cuts? NY and ribeye - I’ll usually buy well marbled prime grade. I’ll get choice for other cuts so it would be cheaper if I’m just gonna deep fry.

Burnt ends - is that only tri-tip?

Yep, I'd save the cap and use only the eye. There is nothing better than a cap steak.

I did the whole Ribeye including the cap.
I did the cap last as to separate it from the rest of the steak.
It turned out great and tossed with a small bit of Heinz 57, it was delicious.
I took a small sandwich bag with what was left(not much) to a friend's house and had her try it. She ate it all.
I cut it up like I would have cut a cooked steak(against the grain), seasoned it and put it in the Dutch oven with peanut oil. Only took like 2 minutes per batch for medium/medium rare.

Sounds delicious. I may have to give that a try.

quote:

Originally posted by wingfoot:
Sounds delicious. I may have to give that a try.

It was.
I was skeptical when I first saw a video on it. I was kinda like, "Why would you do that to a steak!?"
I have never done it before so I used a Select grade Ribeye. I wasn't going to use a Black Angus just in case I messed it up. Now that I know, I'll probably go Black Angus next time.

This does sound very good!

I’ll deep fry chunks of pork loin and season them. Killer.

quote:

Originally posted by konata88:
Burnt ends - is that only tri-tip?

Usually from the brisket. I prefer them fatty, but love the slight char and caramelized edges of the burnt ends.