Deep Fried Steak Recipe 55 Food

SOUTHWEST STEAK BITES

Steps:

• Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
• In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
• In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.

CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
• Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
• To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

COUNTRY FRIED STEAK

Steps:

• Pound the steaks: Flattening one steak at a time, place steak into a large resealable plastic bag and use a meat tenderizer mallet to pound them to a uniform 1/4 inch thickness.
• Sprinkle a little salt over both sides of each steak. Preheat oven to 200°F.
• Prep the coating: Using two flat bottomed dishes large enough to fit the tenderized steaks, whisk together the eggs and buttermilk in one dish and combine the flour with the salt and seasonings in the other.
• Coat the steaks: Press both sides of each steak into the flour mixture. Shake off excess. Dredge both sides into the egg mixture. Shake off excess. Then, set steak in the flour mixture for a second time, ensuring that the entire surface is well coated by shaking it around. Flip to coat both sides, but take care not to pull off any coating. Transfer to a clean plate or large cutting board while you finish remaining steaks.
• Heat the pan: Over medium high heat, heat pan with oil until the oil reaches a temperature of 350°F.
• Cook steak: Carefully place one prepared steak in the hot oil. Use a large metal spoon to transfer excess hot oil in the pan to the top of the steak. Fry until you see the edges of the steak turn golden brown, about 2 minutes. Use tongs to carefully turn the steak in the pan and cook for another 2 minutes (no need to spoon hot oil on top of already cooked side).
• Transfer to rack: Use tongs to lift fried steak out of pan and allow any excess oil to drip off. Transfer to a paper towel lined plate to absorb any excess grease and then a wire rack placed over baking sheet and keep warm in preheated oven until all steaks and gravy are finished and ready to serve.
• Fry remaining steaks: Follow same process to cook remaining steaks and transfer each on to the rack in the oven to keep warm until done. Adjust heat, if needed, to maintain an oil temperature of 350°F.
• Reduce amount of oil. Transfer all but 1/4 cup of the drippings to a glass or metal bowl. Do not discard in case more is needed later. Add butter to pan.
• Make the roux. Reduce heat under pan to medium low. Sprinkle the flour over the hot oil and whisk to combine. Flour should absorb all of the oil and will turn golden brown over the low heat when whisked continually. If mixture seems too greasy once mixed, add a bit more flour. If mixture is to dry, add additional reserved drippings. Cook about 5 minutes while continually whisking, until the roux is a light brown.
• Finish gravy: Combine milk and heavy cream. Slowly pour into roux, whisking the entire time. Continue to heat and whisk until gravy reaches desired consistency. If gravy doesn't thicken, slowly increase heat. Taste and season with salt and pepper.
• Serve each chicken fried steak with a side of mashed potatoes and smother everything with the warm gravy.

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.

DEEP FRIED STEAK NUGGETS.

Steps:

• Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
• Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
• Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
• Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

IDAHO-STYLE FINGER STEAKS

Steps:

• Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
• Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
• Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
• Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

DEEP FRIED PORK STEAK

Steps:

• Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).
• In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat.
• One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.

DOWN HOME COUNTRY FRIED STEAK

Steps:

• The gravy takes the longest, so start the gravy by combining the chicken broth, milk, salt and pepper in a medium sauce pan over medium heat.
• As it is heating (but before boiling) be very careful and remove about a 1/2 to 1 cup of the hot liquid.
• Add flour to the liquid and whisk to combine.
• Pour the hot liquid/flour mixture back into the sauce pan and whisk til smooth.
• Bring to a boil and cook for 10-15 minutes until thick. Stir frequently.
• While the gravy is going, heat oil in a deep fryer or large frying pan to 350°F Make sure to have enough oil to cover the steaks while frying.
• Sift flour, salt, pepper, garlic powder, and seasoning salt together into a large shallow bowl.
• Pour water into another shallow bowl.
• Dredge each steak, one at a time, first in the water, then in the flour. Repeat this one more time so that each steak has been coated twice.
• When all steaks have been coated and the oil is hot, drop the steaks, one at a time, into oil. If needed, work in batches. (I usually do.).
• Fry for 8-10 minutes, until golden brown. Place on wire rack with paper towels underneath to drain. (This keeps 'em crispy).
• Serve the steaks hot with gravy poured over.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.