Chicken Fried Ribeye Recipes

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CHICKEN FRIED STEAK BITES RECIPE BY TASTY



Chicken Fried Steak Bites Recipe by Tasty image

Here's what you need: cubed steak, salt, pepper, egg, hot sauce, salt, pepper, baking soda, baking soda, buttermilk, flour, salt, flour, salt, milk

Provided by Hitomi Aihara

Categories     Dinner

Yield 24 bites

Number Of Ingredients 15

1 lb cubed steak
1 pinch salt, per steak
1 pinch pepper, per steak
1 egg
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking soda
1 teaspoon baking soda
1 ½ cups buttermilk
1 cup flour
1 teaspoon salt
1 tablespoon flour
2 teaspoons salt
2 cups milk

Steps:

  • Season steak with a pinch of salt and pepper, then cut steak into bite-size pieces.
  • In a large bowl, combine all batter ingredients. Whisk until all ingredients are mixed through.
  • Preheat about an inch (2 cm) of oil to 350˚F (180˚C) into a heavy, high-sided skillet or pan.
  • In a medium bowl, add flour and salt. Place steak into the flour, then batter, and then into the flour again.
  • Lower the steak bites into the hot oil, being careful not to overcrowd the pan.
  • Cook each side for 4 minutes or until golden brown.
  • Transfer it onto a drying rack and season with salt.
  • Discard the oil on the pan, but leave some oil for the gravy. In the same bowl, add flour, milk, and salt, and mix until thicken.
  • Dip the steaks into the gravy.
  • Enjoy!

Nutrition Facts : Calories 78 calories, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram

CHICKEN FRIED RIB-EYE



Chicken Fried Rib-Eye image

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

4 thin cut rib eye steaks (about 1/3-inch thick)
salt and pepper
2 cups flour
1 egg
2 tablespoons milk
cooking oil
1 1/2 cups warm milk

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



Chicken Fried Steak 2 image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Four 10-ounce boneless rib-eye steaks
Kosher salt and freshly ground black pepper
1 cup cracker meal
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/4 cup whole milk
2 large eggs
Canola oil, for frying
1/3 cup all-purpose flour, plus more if needed
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

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



Chicken Fried Steak image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/4 pound boneless round steak, fat trimmed and pounded 1/4-inch thick (using a meat pounder with burled face)
1 1/2 cups buttermilk
Salt and freshly ground black pepper
2 1/2 cups all-purpose flour, plus 2 heaping tablespoons
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 teaspoon chile de arbol
Canola oil
1/2 pound slab bacon, cut into lardons
2 cups whole milk, heated
2 tablespoons heavy cream
Finely chopped fresh thyme leaves
Fresh thyme sprigs

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.

THE BEST CHICKEN FRIED STEAK



The Best Chicken Fried Steak image

I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.

Provided by norah

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 4

Number Of Ingredients 14

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

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.

Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g

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