Ben without the stache looks like he got older and younger at the same time.

The point is not the wok, but the jet engine beneath it.

It's weird looking at Ben without the moustache, it's like Luigi lost his dignity or something

Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits KZfaq. Here’s how to watch: trib.al/CjNPY9W

I love that look they give each other at around 0:53 when Ben says, "You're probably wondering, what's up with this big hunk of meat I'm standing next to."

I do this at home. It works pretty well though there are pros and cons. For home cooking you usually have to wait a bit for the oil to heat up high enough and depending on the thickness it takes about 2-3 mins on each side like on a grill. The only issue is size. Most home woks aren't as big as restaurant ones so it isn't wide enough for even sear especially if its a ribeye or t-bone where the bone prevents the meat from touching the oil or bottom. You definitely use way more oil or butter then on a large steel pan. Though one other thing I notice is that you have a lesser chance of burning the oil or steak on a wok.

Note: This only works with a 100,000 BTU commercial burner. This this at home and you might as well microwave your steak

This show inspired me to check out my local butcher shop. It was amazing! Absolutely beautiful porter house for 5.79 a pound. Better meat and way better peice than my local supermarket! Thanks for showinf me the light!

Just so people know. You need a stovetop that has a flame of 100,000 BTUs in order for this to work. Assuming that you do not have that, I have found that if you want that same sear acquired from the wok, then the only way is to use a method besides direct heat, reverse sear, souls vide, etc.,. Afterwards chill it completely in your refrigerator, preferably on your lowest temp. setting, then turn your home burner up and let a cast iron, stainless steel doesn’t retain heat well enough here, skillet preheat for at least 3 minutes or until 1 mil of water evaporates in under 10 seconds. Finally sear your steak. The steak being cold allows for you to let it stay longer in a pan. Edit: I also recommend before placing your steak in the fridge put salt on line to dry the outside completely. Of course this does mean you must not salt it before the soups vide/reverse sear.

idk why, but I was expecting Guga Foods

Can you please do a tour of that AMAZING meat locker that you pulled that rib eye out of?!?!

Been frying steaks for years, secretly delicious especially with a dry rub!

Idk why you guys don’t have more subs, you guys have some of the best food series’s on KZfaq.

I just love their dynamic.

I read the title as "can you fry a dry-aged steak in a ewok?" and I went in expecting something marvelous

I though they changed the host lol

I remember getting a deep fried steak at a Chinese banquet that was served with a A1 dipping sauce. It was so good that I need to go back

Love this duo! interesting television, best of all, they always find interesting methods of incorporating their exceptional knowledge of meat, into unconventional cooking techniques... keep up the great work fellas!

I love you guys!! my dad was a butcher rip he taught me everything.

Need more Ben and Brent the episodes are on point with those two

0:11 His face reaction to the fire tho! 🤣🤣🤣🤣🤣

That intro....... "Complete focus on the meat" vs "Visible fear of those roaring flames"

You guys are seriously one of my favorite things on KZfaq. You need at least a half hour show on Discovery or one of the Food channels. Even though I can't stand pork I love watching you guys work your magic on it. I need to get my mom to watch you I bet she'll fall in love with your antics.

Not really, I've done it with the spring-coiled stove also. It's not the heat source but the convection physics of the wok

I’m sorry but 6:23 had me howling 😂

It looks so nice and I bet the taste is amazing, hope the foodlocator restaurant chefs will watch

Hey that *STEAK* was really *MAGNIFICENT* Ribeye oh yes what great and different cooking...😋😋👍👍

This is hilarious. I've worked on a wok for 5 years and now I also say "throw it on the wok" . We stir fry lobsters and sear/steam Dungeness crabs on it as well as steak

Woks are amazing. I work with one everyday!

I'm lovin Ben's Phillipe's shirt!! Ate soooo many sandwiches there my only time visiting

You're probably wondering. What up with this big hunk of meat I'm standing next to? 😏😏😏

This reminds me of fondue steak. Which is my favorite thing about holidays.

Great show. Thanks

Mad respect to the Philippes shirt if you know you know

this is the content i’ve been waiting for bois!

Folks, don't tear the oven out just yet... the wok without that insane heat source would leave you with a curved frying pan...

That shirt he is wearing! Philippe's sandwiches are the best 🔥🔥

what oil were you using in the wok? and what sauce did you have ?

I wish they kept Ben on the show. Ill miss you man

Best duo on eater

could you do a video explaining usa cuts vs british or australian terminilogy eg a flank steak is a oysterblade steak etc

Let’s wok n roll is my phrase of the day!🙌🏾😆😆😆

👍 for the Philippe's shirt, been eating there for decades. FRENCH DUBBLE DIPPIN!

He didn't actually answer the question about "which method you're going with?" lol

Steaks and beer - breakfast of champions. 👍

Me: Who is that dude? Ben: *talks* Me: Oh it's Ben

Didn’t know they were located in Brooklyn..! Good to Know..!

I’ve deep fried small cubes of steak in a fondue pot. maybe 5-10 seconds each morsel. Dip it in yum yum sauce. Delicious.

Curious to see how it works. It's wonders.

Wow those cooked hella fast. Didn't expect a Wok fried steak to look so good either.

Server : how would you like your steak? Me : well-rare pls 😂😍

Wok fried steaks are awesome 😍

Hence the Wok can never be replaced.

Next episode: CAN YOU FRY WATER?

Ser can i ask u are u d same with the mustach

Ok, great! Which oil by the way?

Steaks and beers for breakfast..thats what im talking about! :D

Idk who this new guy is but I want Ben back

Tender? I see you pulling like its Taffy but looks great:)

Make the moustache great again 2020

Does anyone know what the thickness of this wok is?

so cool!

I'm a meat cutter and I Approve that show.

I’m glad biff from back to the future and bob belcher have made a good life together

I'm a meatcutter and I approve this show.

Which one does he go with in the end?

I know a guy who was working a party as a chef and blew it by forgetting to roast enough prime rib so he cut one in half and dropped it into a 350 deep fat fryer. I used to think that this was a disaster but under a controlled “fry-up’ it might just work

If you don't have a crazy commercial burner at home, you can still get this kind of char by putting the steak on a wire rack then have a fan blow on it for an afternoon. Get the pan and oil as hot as possible and you can get similar results as this.

he loves noodles but he also loves steaks

And to me the hanger is really the finest steak going. But the ribeye does look amazing

Still adjusting to seeing Ben's mouth when he talks...

Can't go wrong with Taiwanese Cooking!

Any one else surprised to see that chef who was just on Tasty here a few days later

Ben: cuts moustache Everybody: I've never met this man in my life

Damn I want that now!

"It's pretty simple honestly - you have high heat, and you have your protein." Man, thanks for breaking it down like that.

Yes

Ah eater always answering the questions nobody knew they wanted to ask

Watching now. I'm sure the video is going to Wok 😅 Seriously though, yum.

It just made me smile, the way they just ate the steak and just looked at each other and said, "mhmm mhmm mhmm"

Yeah, now I want steak.

Y’all ever considered when cutting bone in ribeyes to try Start with a knife and cut down to the bone and then finishing the bone on the saw. Only cause the saw is for bones and it tears the meat up.

This guy was on make it big on Tasty in the donut episode

Doesnt oil catching on fire ruin the flavor? Or is that just specific oils

Ben reminds me of Ringo Starr 1962 vs Ringo Starr today

Is it still deep frying if the oil is on fire?

Juicy and crispy steaks!

Sooo what type of oil was you using? That's the interesting question.

Ben with the sick ass Philippe shirt !

I mean yah obviously but will it turn out alright? Can’t wait to find out

How to make it catch fire like that?

these guy must be close with the owners oe EATERS that a expensive piece of meat . what a great job to have

Brent with that Maine shirt 👌🏼

I think, just about every Chinese kitchen I worked in, we wok seared oir steaks lol

Did you cold or hot smoke it?

IMO that’s perfectly cooked steak right there

It wont work at home. You'd be boiling the steak. Home stovetops doesnt get to the temperatures of professional kitchens.

Ben we want the motherf#cking Stache back! You look like my dad that hasn’t came back from getting cigarettes yet.

Brent's boyfriend looks like hippie tech support without his mustache.

I already ate steak for dinner until the meal was over by Louis C.K. standards... And now I'm ready for more.