Chicken Fried Ribeye Food

CHICKEN FRIED STEAK

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.

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

CHICKEN FRIED STEAK 2

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

Steps:

• Preheat the oven to 300 degrees F. Cut the steak into 4 equal portions.
• Put the buttermilk in a medium baking dish and season with salt and pepper, to taste. Combine the 2 1/2 cups of flour, garlic powder, onion powder, paprika, chile de arbol and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide it between 2 baking dishes.
• Dredge the steak, a few pieces at a time, in the flour mixture and pat off the excess. Dip them in the buttermilk and allow the excess to drain off. Dredge them again in the flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Heat 1-inch of oil in a large cast iron skillet until it reaches 360 degrees F on a deep-fry thermometer. Add the meat, 2 pieces at a time, and cook until golden brown on both sides. Remove them to a plate lined with paper towels and season with salt, to taste. Repeat with the remaining pieces. Transfer the meat to a rack set on a baking sheet and keep them warm in the oven while you make the gravy.
• Remove all but 2 tablespoons of the fat from the skillet, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Return the skillet to the stove over medium heat. Whisk the remaining 2 tablespoons of flour into the pan and let it cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper, to taste. Serve 1 piece of steak per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

CHICKEN FRIED RIB-EYE

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.