Not many have deep fried Wagyu steak and lived to tell the tale… Well, now we can! You asked for it, we did it, we took this gorgeous $200 cut of beef and turned it into a party for your mouth (and eyes!)
When we got our hands on some A5 grade Wagyu beef (the Holy Grail of steaks!), we had no idea this is what would happen. But we asked our audience, and the comments have spoken, and we can’t say no to you guys. We’re gonna chicken fry this beast.
Right off the bat, this steak we got is HUGE. Too thick to chicken fry - the outside would char and the core would still be way too raw. So we first cut it in half, saving one part for a different recipe. Then we rubbed the other half with some oil, put it in a bag, and pounded it down to flatten it out a little bit. The target thickness is about ¼ inch. Many a tear were shed that day… But stick with me, it was worth it.
Next up, we got 2 bowls. In one we mixed flour with some SPG rub for flavor. In the other, we whisked 3 eggs with some milk. The steak went into the seasoned flour until fully coated, then into the eggs once, then back into the flour.
For this one, the oil inside the deep fryer should be at around 350ºF (176ºC) - we wanted to get that nice crust on the outside without murdering the inside. Once the fryer is ready, just drop the breaded wagyu steak in there, and sit back!
After a while, the steak will start to float - make sure it is really done. If not, carefully hold it down with a pair of tongs, until it mostly stops bubbling.
Once the deep fried Wagyu is done cooking, it’s time to give it a presentation befitting to a beef cut of such stature… We used gravy, bacon, two over-easy eggs, and some chopped chives.
So… Was all of this worth it? That’s up to you to decide, but here’s what we will say: This is probably one of the tastiest things we’ve ever cooked.
Canola or Peanut oil
Kosmo’s Q SPG Rub
Toppings (we used gravy, bacon, two eggs, and chives)
This steak is HUGE - it won't chicken fry without either burning the outside or leaving the inside raw. Slice it half for a more manageable cut (save one half for another recipe).
Rub the other half with some oil, put it in a bag, and pound it down to flatten it out to a thickness of ¼ inch.
Get 2 bowls. In one. mix flour with some SPG rub. In the other, whisk 3 eggs with some milk.
Dip the steak into the seasoned flour until fully coated, then into the eggs once, then back into the flour.
Preheat the oil in the deep frier to 350ºF (176ºC).
Drop the breaded wagyu steak in there, and sit back!
Once the steak will start to float, check if it is really done. If not, carefully hold it down with a pair of tongs, until it mostly stops bubbling.
Once the deep fried Wagyu is done, plate it as is befitting to a beef cut of such stature. We used gravy, bacon, two over-easy eggs, and some chopped chives.
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