Wednesday, September 10, 2014

In the Kitchen with Jason (and David): Chicken-Fried Steak with Country Gravy

This recipe didn't turn out as well as I had hoped. The problem is my inability to properly fry anything in oil without the use of a Fry Daddy. The steaks were a little dark around the edges and because of that the gravy looked like its main ingredient was burning. Good luck if you try and make this recipe, though, if you do make it, rest assured that it will most likely turn out better than my poor attempt.

This one might have been better off without a picture. Just try to
imagine it not looking so burnt and unappetizing.
  • Two 1/4 lb cube steaks (or a 1/2 lb cube steak cut in half)
  • 3/4 tsp kosher salt, divided
  • 1/2 cup flour + 3 Tbsp flour, divided
  • 1/4 cup bread crumbs
  • 1 egg
  • 2 tsp water
  • 1/2 cup canola oil
  • 1 Tbsp butter
  • 1/4 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 cups milk
  • Place each steak between two pieces of plastic wrap and pound with the flat side of a meat tenderizer until it is 1/4 of an inch thick.
  • Season the steaks with 1/2 tsp of the salt.
  • On a plate mix together 1/2 cup flout and the bread crumbs.
  • On another plate mix the eggs with the water.
  • Dredge the steaks through the flour, then the egg, and then back through the flour.
    • Make sure that you get a good coating of the flour mixture on the steaks, even put it on there by hand if you feel a spot is lacking.
  • Heat the canola oil in a large skillet.
  • When the oil is hot (I don't know how hot hot is but I made mine too hot), fry the steaks until cooked through. This will be about 3 minutes per side.
  • Move the steaks to a plate and pour out all but 2 Tbsp of the oil from the skillet.
    • If your steaks ended up getting a little charred like mine did, you may want to use fresh oil. I didn't and it was not for the best.
  • Over medium heat, melt the butter with the reserved oil in the same skillet you cooked the steak in.
  • Sprinkle in the remaining flour.
  • Whisk and cook until it turns a golden brown.
  • Whisk in the remaining salt, pepper, garlic powder, and onion powder.
  • Gradually whisk in the milk and bring to a boil.
  • Whisk constantly and cook for an additional 10 minutes. 
    • If the gravy seems too thick, you can add an bit more milk (or stop cooking it...).
  • Pour the gravy over the steaks before serving.
Please enjoy!

-Chef Jason

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