Why Deep-Fry Steak at -320°F? @ChrisYoungCooks
Why Deep-Fry Steak at -320°F?  @ChrisYoungCooks
Uploaded November 2025 | Updated September 2026, 1 hour ago
**Check out my newest video -- Soufflés, lattes, hot chocolate, and more — it's all about the magic of bubbles: 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: chrisyoungcooks.com

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Combustion Inc: https://combustion.inc​
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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

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Why Deep-Fry Steak at -320°F?Got 60 seconds and $6?Cook the BEST Steak 4X Faster!How Does Pond Scum Make Hot & Cold Coffee?Whats the Best Pan Money Can Buy?This 3-Ingredient Soufflé Shouldn’t Be PossibleTheyll HATE this video! Watch it While You Still Can...I Served Baked Ribs to Texas PitmastersAn Oven That Cooks With A Camera | June Smart Oven REVIEW (Ep#2)Smoker-less Smoked Ribs. In an Apartment Oven.Peak Life Moment: Getting a Centrifuge!Krispy Kreme Infused Coffee from $18,000 Machine!
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Why Deep-Fry Steak at -320°F?

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