The GREATEST steak I ever made, this is it #1!

Summary

In this culinary adventure, the narrator explores the creation of Nashville hot fried steak, testing two variations: one with a flavorful Nashville rub and another with a spicy compound butter made from gochujang and Parmesan. Alongside, a loaded tater tots side dish with bacon, cheese sauce, and sour cream completes the meal. Through a detailed cooking process and a lively tasting session, the narrator shares their excitement for these bold, flavorful dishes. Will the rub or the compound butter reign supreme? Tune in to see which steak steals the show!

Takeaways

• 😀 The chef experiments with Nashville hot fried steak, building on a previous success with Nashville hot fried brisket.
• 😀 The steaks are seasoned with a Nashville hot rub made from cayenne pepper, garlic, black pepper, brown sugar, and smoked paprika, but without salt.
• 😀 A compound butter is made with gochujang (Korean chili paste), Parmesan, garlic, chives, and smoked flaky salt to complement the steak.
• 😀 Wagyu beef tallow is used to create a spicy oil for frying the steaks, infusing them with flavor while ensuring they aren't too spicy.
• 😀 A seasoned flour mixture with the Nashville hot rub is used to bread the steaks before frying, ensuring the perfect crust.
• 😀 Tater tots are used as a side dish, topped with a homemade cheese sauce, sour cream sauce, crispy bacon bits, and chives.
• 😀 The chef tests three variations of steak: a control with just the rub, one with compound butter, and one with the Nashville hot fried oil.
• 😀 The control steak with just the rub has a nice, subtle kick, complemented by the sweetness from the brown sugar in the rub.
• 😀 The compound butter steak stands out with a rich, cheesy, and creamy flavor, thanks to the gochujang and Parmesan in the butter.
• 😀 The Nashville hot fried steak with the crispy oil coating provides a signature spicy crunch, but the compound butter steak is declared the winner for its depth of flavor.

Q & A

What makes this Nashville hot fried steak different from traditional fried steak?

This Nashville hot fried steak incorporates a unique spice rub with cayenne pepper, garlic, smoked paprika, and a bit of brown sugar, which gives it a distinctive heat and sweetness compared to traditional fried steaks. Additionally, the steak is fried and then coated with a spicy oil to enhance the flavor.

How does the compound butter contribute to the flavor of the steak?

The compound butter, made with gochujang (Korean chili paste), garlic paste, Parmesan cheese, and chives, adds a creamy, cheesy, and slightly spicy richness to the steak. It complements the Nashville hot fried rub, making the steak even more flavorful and unique.

Why is there no salt in the Nashville rub?

The Nashville rub doesn’t contain salt because the steak is already generously seasoned with coarse salt before applying the rub. This ensures the steak remains properly salted without over-salting the final dish.

What is the purpose of using wagyu beef tallow in the recipe?

Wagyu beef tallow is used to fry the steak in this recipe because of its rich, flavorful fat. It adds a deep, luxurious taste to the crust of the steak while also contributing to a smooth and indulgent texture.

What is the significance of the temperature range between 325°F to 350°F for frying the steaks?

The temperature range of 325°F to 350°F is important because it allows the steak to cook evenly while ensuring the crust becomes crispy without burning. If the oil is too hot, the coating may burn before the steak is fully cooked.

How does the cheese sauce for the tater tots complement the side dish?

The cheese sauce, made from butter, flour, milk, and cheddar cheese, adds creaminess and richness to the tater tots. This balances the crispy texture of the tots, while the sour cream sauce and bacon bits provide additional flavor and depth.

Why is it important to fry the steak carefully due to the presence of sugar in the rub?

The sugar in the Nashville rub can cause the steak to burn if the frying temperature is too high. It’s essential to maintain a moderate temperature to allow the sugar to caramelize slightly, adding sweetness without overcooking or charring the steak.

What makes the second steak with compound butter stand out from the control steak?

The second steak with compound butter stands out due to the creamy, cheesy flavor infused by the butter, making it more complex and rich compared to the control steak, which was only seasoned with the Nashville rub.

How do the different spices in the Nashville rub affect the overall flavor of the steak?

The spices in the Nashville rub, particularly the cayenne pepper, smoked paprika, and brown sugar, create a balance of heat, smokiness, and sweetness. This combination enhances the natural flavors of the steak, adding depth and making the steak more flavorful.

What is the role of the tater tots in this meal?

The tater tots serve as a hearty and flavorful side dish, adding a crunchy texture that complements the juicy, flavorful steaks. The loaded tater tots, topped with cheese sauce, sour cream, bacon bits, and chives, provide a satisfying contrast to the spicy steak.