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Started By
Message
Is it possible to make good country fried steak at home?
Posted on 2/22/15 at 7:14 pm
Posted on 2/22/15 at 7:14 pm
I tried making it the other night by pan frying with vegetable oil in a lodge cast iron skillet. I coated the beef in flour, salt, pepper then fried. It seems like a lot of the flour came off the meat after it was in the oil...
Anybody have any tips on how to make it better? And what kind of meat to use? I tried with cube steak the other night
Anybody have any tips on how to make it better? And what kind of meat to use? I tried with cube steak the other night
12
Posted on 2/22/15 at 7:15 pm to OffroadSportsman89
Oil probably wasn't hot enough.
Posted on 2/22/15 at 7:22 pm to OffroadSportsman89
After dredging the cubed steak in the flour mix. Put the meat on a plate with some wax paper. Then put it in fridge for 30 minutes or longer before cooking. Letting it set for a while will help keep the breading from coming off.
Posted on 2/22/15 at 7:44 pm to OffroadSportsman89
Soak it in buttermilk before you roll it in the flour.
Posted on 2/22/15 at 7:44 pm to OffroadSportsman89
Did you flour, eggwash, then flower?
Posted on 2/22/15 at 7:52 pm to OffroadSportsman89
quote:
Is it possible
Everything is possible
Also, I find egg wash, batter, then refrigerate for an hour, then another egg wash and flour right before the frier is pretty good
Posted on 2/22/15 at 8:20 pm to OffroadSportsman89
Deep fry it.
Posted on 2/22/15 at 8:35 pm to OffroadSportsman89
LL posted a pic of a chicken fried steak she made
Looked pretty fricking good
Looked pretty fricking good
Posted on 2/22/15 at 8:59 pm to Walt OReilly
Ive never made it before but I would do it like chicken parmesan. After coating with flour, dip in eggwash. The outside will feel almost like glue and back in the flour. With chicken parmesan the outside is bread crumbs though. I would think this would work perfect though.
Posted on 2/22/15 at 9:00 pm to OffroadSportsman89
tenderize meat and soak in buttermilk. Coat in flour and dip in buttermilk again, I season my flour but not everyone does that. let it rest in flour for a bit before frying.
Heat oil to 350 and fry, turning only one time. Better if deep fried.
Should give you the finished product you want.
I actually like them this way better
Heat oil to 350 and fry, turning only one time. Better if deep fried.
Should give you the finished product you want.
I actually like them this way better
This post was edited on 2/22/15 at 9:14 pm
Posted on 2/22/15 at 9:01 pm to OffroadSportsman89
Soak in buttermilk for hours, season, flour, buttermilk again, flour again, then deep fry.
Posted on 2/22/15 at 9:08 pm to MeridianDog
What kind of meat/steak would you use if you wanted to tenderize it yourself and not buy already tenderized cube steak?
Posted on 2/22/15 at 9:10 pm to OffroadSportsman89
Good recommendations posted. I find mixing a little cornstarch in with my seasoned flour mixture helps (I use a mix of white and corn flour)
The part about letting it sit in the fridge for 30-45 minutes after battering is the most important in my experience though. And I've chicken fried a heck of a lot of venison steaks over the years.
The part about letting it sit in the fridge for 30-45 minutes after battering is the most important in my experience though. And I've chicken fried a heck of a lot of venison steaks over the years.
Posted on 2/22/15 at 9:14 pm to Dorothy
Round or chuck.
Posted on 2/22/15 at 9:16 pm to OffroadSportsman89
I floured the steak with seasoned flour.. Refrigerated for 40min.. Then egged and re-seasoned floured the steak. Came out perfect.
The refrigerated period is really important.
The refrigerated period is really important.
This post was edited on 2/22/15 at 9:19 pm
Posted on 2/22/15 at 10:52 pm to LouisianaLady
That looks good. Were the hush puppies left overs?
Posted on 2/23/15 at 7:22 am to LouisianaLady
quote:
LouisianaLady
Looks awesome
Posted on 2/23/15 at 9:21 am to LouisianaLady
LL, how did you make your gravy?
Posted on 2/23/15 at 9:47 am to Motorboat
quote:
Deep fry it.
I was coming here to post this. I chicken fry deer steak all the time and my kids think it's the best thing they've ever eaten. And FWIW, I don't refrigerate after I flour them...just drop them in the deep fryer at 375°.
Posted on 2/23/15 at 10:17 am to LouisianaLady
quote:
I floured the steak with seasoned flour.
this first part is just letting the flour stick to the meat with no egg wash ?
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