CHICKEN FRIED RIBEYE
Ribeye steaks, gently spiced, dipped in buttermilk and fried golden brown to obtain maximum decadence.
Provided by Blythe Beck
Categories comfort food guys night southern cooking
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Pound ribeyes to about 1/4 inch thickness and season with salt and pepper.
- Combine eggs and buttermilk in a bowl. In a separate bowl combine all dry ingredients.
- While keeping one hand wet and one hand dry, place ribeyes in egg wash then flour, egg wash then flour (to double coat).
- Place in oil or a fryer set to 350 °F for about 4 minutes or until golden brown. Season again with salt as soon as the steaks come out of the fryer.
CHICKEN FRIED RIB-EYE
Crunchy coating, delicious comfort food. Topped with creamy white gravy. A Texas delicacy. I first ate this at a restaurant in Texas.
Provided by LSU Tiger
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg with 2 Tablespoons milk.
- Salt and pepper all sides of meat.
- Dredge in flour, dip in egg, then again in flour covering all the meat.
- Let sit for 30 minutes so that the coating will stay on.
- Fill a deep fry pot with oil and heat to 400 degrees.
- Or if you don't have a thermometer, when the oil spits out of the pot when you drop a drop of water in the pot, it's ready.
- I find that this is better than pan frying.
- However, if you want to pan fry, heat about 1 inch of oil.
- When the oil spits out of the pan when you drop a drop of water in the pan, it's ready.
- Cook until golden brown, trying not to turn it but once, if pan frying.
- Put in warming oven.
- Pour out all but 2 Tablespoons of oil and add 2-3 Tablespoons of flour and make a roux.
- Salt and pepper to taste.
- Add 1 and 1/2 cups of warm milk.
- Cook until smooth and thick.
- Gravy is excellent to top off mashed potatoes as a side dish.
Nutrition Facts : Calories 309.3, Fat 5.5, SaturatedFat 2.7, Cholesterol 66.8, Sodium 67.3, Carbohydrate 52.4, Fiber 1.7, Sugar 0.3, Protein 11.3
CHICKEN FRIED STEAK 2
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the steak: Place a rib-eye between 2 pieces of plastic wrap and gently flatten with the smooth side of a meat mallet. Remove the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides. Repeat with the remaining steaks. Generously season with salt and pepper and set aside while you set up the breading station.
- In a shallow dish, stir together the cracker meal, flour, cayenne and some salt. In another shallow dish, whisk together the milk and eggs.
- Dredge a steak in the flour mixture, shaking off any excess. Now dip it into the egg wash, letting any extra drip off. Return the meat to the flour mixture and coat it well. Put onto a baking sheet while you coat the rest.
- When ready to fry, heat 1/4 inch of oil in a large cast-iron skillet over medium heat. When hot, fry the steaks in batches until golden brown, 3 to 4 minutes per side. Drain on paper towels and keep warm.
- For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes.
- Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
- Serve the steaks with the gravy.
CHICKEN FRIED STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a saucepan over medium heat, warm the butter until melted. Then stir in the flour, stirring through the process, until light brown and smooth. Next, add the milk, again stir and allow the roux to absorb the milk. Then season with the salt and white pepper and add the parsley. This process should take 4 to 5 minutes. Hold the sauce warm.
- For the steaks: Preheat oil in a deep-fryer to 350 degrees F. With a meat tenderizer, pound the steaks until double in size and 1/4-inch thick. Add the salt and black pepper to the flour. Then dredge a steak in the flour, then the egg wash and finally again in the flour. Repeat the process with all the steaks. Then drop them in the fryer and cook for 1 1/2 minutes. Flip and finish until golden brown, a final 2 minutes. Remove from the fryer and allow any excess oil to drip off on paper towels. Sprinkle with salt and pepper.
- To serve, portion the potatoes, and then top with 4 pieces asparagus, then steak and finish with the sauce to the side of the steak and serve.
PAN-FRIED RIB EYE STEAKS
We really enjoyed these steaks. They are a great way to use garden oregano, and the sauce is delicious over steaks and drizzled over baked potatoes. Recipe source: Bon Appetit (December 2005)
Provided by ellie_
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small cup or bowl mix oregano, cumin and paprika together.
- Sprinkle steaks with salt and pepper. then sprinkle each side of steaks with spice mixture, reserving some for the sauce.
- Heat oil in large skillet over medium-high heat. Add steaks and cook to desired doneness (about 5-10 minutes per side for medium). Transfer steaks to a platter and keep warm.
- In the same skillet, combine broth, vinegar, honey and the remaining spice mixture. Bring to a boil and boil until slightly reduced (3-5 minutes). Remove from heat and whisk in butter. Season sauce with salt and pepper if desired.
- Pour sauce over steaks.
Nutrition Facts : Calories 204.6, Fat 19.4, SaturatedFat 8.3, Cholesterol 30.8, Sodium 301.4, Carbohydrate 8.5, Fiber 1.4, Sugar 6, Protein 1.7
CHICKEN FRIED STEAK STRIPS
Make and share this Chicken Fried Steak Strips recipe from Food.com.
Provided by Chef Rangel
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steak pieces in flour mixture, dip in egg mixture, and then coat with baking mix.
- In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked, add additional vegetable oil if needed. Remove from pan and keep cooked steaks warm in preheated oven (150°F). Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the gravy.
- In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.
- Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the steak strips.
Nutrition Facts : Calories 697.8, Fat 35.7, SaturatedFat 14.4, Cholesterol 229.6, Sodium 738.7, Carbohydrate 34.3, Fiber 1, Sugar 2.9, Protein 56.2
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