Chicken Fried Fullblood Wagyu Top Round Steak Recipes

CHICKEN FRIED STEAK

Steps:

• Preheat oven to 250 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, 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. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
• Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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 FULLBLOOD WAGYU TOP ROUND STEAK

Steps:

• PREPARING THE FULLBLOOD WAGYU STEAK:Whisk together the milk and the eggs in a shallow dish. In another dish, mix the flour with the kosher salt, freshly ground black pepper, smoked paprika, and cayenne pepper. Cut the Fullblood Wagyu top round steak (tenderized) into 2 inch x 3 inch steaks. Season the steak on both sides with kosher salt and freshly ground black pepper.Working with one 2 inch x 3 inch steak at a time, place the steak in the flour mixture. Turn to coat. Then, place the steak into the milk and egg mixture, while turning to coat. Let it drain off. Finally, place the steak back in the flour mixture and turn to coat (so the process is dry mixture, wet mixture and dry mix-ture again). Place the breaded steak on a clean plate. Repeat with the remaining steaks, and place the breaded steaks on the plate - do not stack the steaks on top of each other.Heat the grapeseed oil in a large stainless steel sauté pan over medium heat. Add the butter to the pan. When the butter starts to sizzle, it's ready for the breaded steak. (NOTE: It should not brown right away. If it does, the fire/heat is too hot.) Cook 3 pieces of breaded steak at a time for around 2 minutes per side. Cook until each side is golden brown.Remove the cooked Fullblood Wagyu steaks to a plate lined with paper towels. Keep the chicken fried steaks warm by covering them lightly with a foil sheet. Repeat the process until all of the Fullblood Wagyu steaks are cooked.
• PREPARING THE GRAVY:After all of the Fullblood Wagyu steaks are fried, pour off the fat (from the pan) into a heat-proof bowl. Wipe out the skillet, and return it to the stove over medium heat.Add 1/4 cup of the fat back to the skillet. Add 2 tablespoons of butter to the skillet as well, and allow it to heat up.When the fat is hot, sprinkle the flour evenly over it. Using a whisk, mix the flour with the fat, creating a golden brown paste (roux).Add more flour if it looks overly greasy, and add a little more butter if it becomes too pasty/clumpy. Keep cooking for 2-3 minutes until it reaches a deep golden brown color.Add in the milk slowly, while whisking constantly.Add the kosher salt, cayenne pepper, and garlic powder to the skillet.Add the freshly ground black pepper to taste. Cook for 5-10 minutes, while whisking, until the gravy is smooth and thick.You may need to whisk in more milk if the gravy is too thick. Be sure to taste the gravy to make sure it's seasoned to your taste/preference.
• PREPARING THE MASH POTATOES:Peel the potatoes, and cut them into 1/2 inch cubes. Place them in a large stock pot, and cover them by 2 inches with cold water. Add in 2 tablespoons of kosher salt, and bring to a boil on medium-high heat. Once the potatoes are boiling, reduce to a simmer. Cook for 10-15 minutes or until potatoes are soft and can be easily pierced with a fork. Drain off all of the water, and place the potatoes in a medium-size bowl. Mash them with a potato masher, or run them through a food mill. Heat the heavy cream and butter in a small sauce pan until the butter has melted. Pour all but a 1/2 cup of the cream and butter mixture into the bowl with the potatoes. Stir until mixed. Add the rest of the cream and butter mixture, if needed, to make smooth mashed potatoes. Season to taste with kosher salt and freshly ground black pepper.
• FINAL STEPS:Serve the chicken fried Fullblood Wagyu top round steak warm over the mashed potatoes. Drizzle the steak and potatoes with gravy.Enjoy

OLD FASHIONED POUNDED CHICKEN FRIED STEAK

Steps:

• combine flour, salt and pepper on a sheet of wax paper.
• Pound steak until 1/4 inch thick with a meat mallet or edge of plate.
• Then pound in as much seasoned flour as possible.
• Beat egg and milk in a shallow dish.
• Dip pounded steak first in egg/milk mixture.
• The dip again in flour.
• Brown slices in hot oil in a large skillet on one side.
• Turn meat.
• Cover and lower heat.
• Cook until meat is tender, about 30 minutes.