Why Deep-Fry Steak at -320°F?

**Check out my newest video -- Soufflés, lattes, hot chocolate, and more — it's all about the magic of bubbles: https://youtu.be/rU5u9UzZnEU 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. LINKS Things I Make: https://combustion.inc​ More details on ice brining: https://chrisyoungcooks.com RELATED VIDEOS https://youtu.be/_jKYjg35Cm0 https://youtu.be/w96vBKFtPok FOLLOW ME HERE ChrisYoungCooks: https://chrisyoungcooks.com Combustion Inc: https://combustion.inc​ X: @chefchrisyoung Instagram: @chrisyoungcooks TikTok: @chefchrisyoung Reddit: u/combustion_inc PAST WORK ChefSteps: https://chefsteps.com​ ChefSteps Joule: https://amzn.to/3jSxpvg​ Modernist Cuisine: https://amzn.to/2MXB5zR​ The Fat Duck: https://thefatduck.co.uk SPECIAL THANKS Brian Hutson for videography: @blhutson Jamie Reeves for editing: https://jamiereevesediting.replit.app Tsuriel Eichenstein for effects and graphics: @tsuriel.co Elliot Lobbel for effects and graphics: @lobelliot Hans Twite for music and sound design: @hans.twite Riccardo Luppi for color grading: @madhatter_color Danielle Strain for production INQUIRIES hello@combustion.inc