Texas-Style Chicken-Fried Steak
Jul 29, 2018 13:08:50 #
slatten49
Loc: Lake Whitney, Texas
From Cowboy Chef Grady Spears
1 1/2 cups flour
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
4 tablespoons paprika
2 eggs
1/2 cup buttermilk
1/2 cup Shiner Bock or other bock beer
peanut oil, enough to cover meat halfway
4 tenderized round steaks (about 1/2 pound each)
2 cups Cracked-Pepper Gravy*
Mix first 4 ingredients and set aside on a plate or wax paper. Whisk eggs in a large bowl, then add buttermilk and beer and whisk to blend. Set aside. In a deep, heavy skillet, heat oil to 350 degrees. While oil is heating, prepare the steaks by dredging them in flour mixture, coating evenly. Shake off any excess. Dip in egg batter, and then again in flour, evenly coating the batter so it is dry on the outside. When oil temperature reaches 350 (a drop of batter will sizzle when dropped into it), gently slide one steak into the oil. Cook about 3 minutes, then turn it, taking care not to break the crust, and cook 3 more minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Hold cooked steaks in a 225-degree oven until all are done. Serve with Cracked-Pepper Gravy. Serves 4.
*Cracked-Pepper Gravy
1/2 cup unsalted butter
5 tablespoons flour
2 1/2 cups whole milk
1 1/2 teaspoons kosher salt
4 teaspoons cracked pepper
Melt butter in a heavy saucepan over low to medium-low heat. When foam subsides, add flour, whisking continuously until it cooks, becoming a fragrant light brown. Slowly add milk, whisking to keep lumps from forming. Season with salt and pepper and simmer for 10 minutes. Makes about 3 cups.
1 1/2 cups flour
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
4 tablespoons paprika
2 eggs
1/2 cup buttermilk
1/2 cup Shiner Bock or other bock beer
peanut oil, enough to cover meat halfway
4 tenderized round steaks (about 1/2 pound each)
2 cups Cracked-Pepper Gravy*
Mix first 4 ingredients and set aside on a plate or wax paper. Whisk eggs in a large bowl, then add buttermilk and beer and whisk to blend. Set aside. In a deep, heavy skillet, heat oil to 350 degrees. While oil is heating, prepare the steaks by dredging them in flour mixture, coating evenly. Shake off any excess. Dip in egg batter, and then again in flour, evenly coating the batter so it is dry on the outside. When oil temperature reaches 350 (a drop of batter will sizzle when dropped into it), gently slide one steak into the oil. Cook about 3 minutes, then turn it, taking care not to break the crust, and cook 3 more minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Hold cooked steaks in a 225-degree oven until all are done. Serve with Cracked-Pepper Gravy. Serves 4.
*Cracked-Pepper Gravy
1/2 cup unsalted butter
5 tablespoons flour
2 1/2 cups whole milk
1 1/2 teaspoons kosher salt
4 teaspoons cracked pepper
Melt butter in a heavy saucepan over low to medium-low heat. When foam subsides, add flour, whisking continuously until it cooks, becoming a fragrant light brown. Slowly add milk, whisking to keep lumps from forming. Season with salt and pepper and simmer for 10 minutes. Makes about 3 cups.
Jul 31, 2018 00:55:36 #
slatten49 wrote:
From Cowboy Chef Grady Spears br br 1 1/2 cups fl... (show quote)
Oh I'm trying that one for my daughter's birthday next week!!
Jul 31, 2018 08:01:57 #
slatten49 wrote:
From Cowboy Chef Grady Spears br br 1 1/2 cups fl... (show quote)
This sounds amazing!!
Could never live with you I’d weigh too much with cooking like this for sure!!!
I bet that gravy over biscuits is a meal in itself..
This just may have to be made this Sunday as my son typically comes over for dinner on Sundays...Unless I loose him to a baseball game..
If you want to reply, then register here. Registration is free and your account is created instantly, so you can post right away.