All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. See more posts by Sabrina. Dinner, then Dessert, Inc. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page.
Read my disclosure and copyright policy. This post may contain affiliate links. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. This was by far the most tender and flavorful cubed steak I have ever eaten. This is it!
Thank you for sharing this, we used our left over prime rib from Christmas dinner and made this. Absolutely amazing. Might even like this better!!! I had given up making fried tenderized steak due to issues with batter not adhering….
Not with this recipe! My family raved over this meal and the steaks were tender with crispy crust. I kept the steak separate from the gravy but sometimes I want to place the fried steaks in gravy and simmer a bit. Thank you for another family favorite recipe from your site. I love chicken fried steak and this was a great version. I served it with mashed potatoes and a creamy corn side dish.
Thanks for sharing. Fabulous recipe and so yummy! Glad I found your blog Sabrina! When I made mine I do use some seasoning in the flour such as cajun spice. By the way…. Just curious. Set aside the remaining flour for the gravy. Add enough vegetable oil to cover the bottom of a inch cast-iron skillet 1 inch deep and set over medium-high heat. Once the oil begins to simmer, add the meat in batches, being careful not to overcrowd the pan.
Cook each piece on both sides until golden brown, approximately 4 minutes per side. Place the cooked steaks on a wire rack set in a sheet pan and put in the oven.
Leave until all of the meat is browned. Season again with salt and pepper. For the Cracked Pepper Gravy: When all the meat is cooked and holding in a warm oven, drain all but 2 tbs of the oil from the skillet. Whisk in 3 tbsp of the flour from the dredging.
Add the chicken broth to deglaze the pan. For the Gravy. Mashed potatoes, for serving. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. For the steak: Begin with setting up an assembly line of dishes.
Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Finally, place it back in the flour and turn to coat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot.
When the butter sizzles immediately, you know it's ready. It should not brown right away, if it does, the fire is too hot. I started with my standard batter station: First I dredged the steaks in plain flour, followed by a dip in an egg-and-buttermilk mixture, and finally a coating of flour dampened with buttermilk and seasoned with salt, onion powder, garlic powder, cayenne, paprika, and black pepper.
That final coating of dampened flour is important because it's what ultimately gives the fried crust its craggy texture and extra-crispiness.
Next, I rested the steaks on a wire rack, which helps set the coating so that it stays intact when you fry it. To avoid the mess of deep frying, I shallow-fried these steaks in a cast iron skillet.
But that led to a few problems. First, the batter didn't brown evenly, since the areas not touching the bottom of the pan cooked at a slower rate. Second, the breading got smashed against the bottom of the pan, ruining the three-dimensional craggy texture I was aiming for. Third, after the first couple steaks, pieces of blackened crust that had fallen off previous batches started to embed themselves in the subsequent ones.
And fourth, my breading, which has always worked great for my fried chicken, was just too thick and heavy on the steak. It turns out that CFS, despite its name, doesn't work exactly like fried chicken. Back to the drawing board. To fix the breading, I made the first coating with cornstarch instead of flour, which helped create a thinner inner layer, and therefore a thinner overall crust.
I also added baking powder to the outer coating of damp flour for extra lightness. Given my disappointment with pan frying, I switched over to full-fledged deep frying, using my seven-quart dutch oven to accommodate the large size of my pounded steaks.
This made a huge difference, producing steaks that were evenly golden, with every nook and cranny of their textured crust intact. I've covered this territory previously , so there's not much new to say. After you've finished frying your steaks, take a quarter cup of the now well-seasoned frying oil and work it into a roux with some flour.
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