So which is it? Should we be freeze-frying or deep-frying our steaks? What if we deep-freeze-fry them? Will that work all the same? What about for non-$50 steaks?
It's funny enough that they pinned those two articles right next to each other, but the best part is, if you open them, it's basically the same method stated in two completely separate articles. MSN is free news, so I guess you get what you pay for.