Did it just prior to Christmas. Bought an 11 pound ribeye slab. Injected it with creole butter just like you'd do a turkey and rubbed down the outside with a seasoning. Deep fried it for 3 minutes a pound and then let it sit for 1/2 hour before carving. I'd recommend knocking off about 3-4 minutes total cooking time for one that size. I can almost guarantee that it won't be the last time you deep fry one. Delicious!
Had a nephew that worked at ye old steak house in Seymour and i'm pretty sure he told me 1 time they deep fried the steaks,I do know the last time I ate there my steak tasted like it had been cooked on a grease fire,last time for that place