Deep Fried Beef Steak Recipe

Enjoy a cup of one of our favorite beef soup recipes.

Check out all of our beef recipes.

Entertain your guests with one of these prime rib recipes.

Safety First | Turkey Deep-Fry CookersSelecting the Oil | Measuring the Oil | Preparing the TurkeyPreparing the Cooker | Placing the Turkey into the Cooker | Cooking the Turkey Deep-frying, also known as deep-fat frying, is a process of immersing food in a deep pot containing hot oil, which cooks the food quickly, producing a crispy surface over a tender and moist interior.

Deep-frying, also known as deep-fat frying, is a process of immersing food in a deep pot containing heated oil, which cooks the food quickly, producing a crispy surface over a tender and moist interior.

The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.

Fried green tomatoes may not be the first dish you think of when selecting a side dish for your meal but after trying the recipe below, you may change your mind. These crispy coated green tomatoes provide a tangy flavor and crunchy texture that goes well with many foods.

Rotisserie Grilling Beef | Doneness For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics. Rotisserie Grilling Beef There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.

The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7".

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of the beef tenderloin.

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.