Chicken Fried Steak

Name: Chicken Fried Steak
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 pounds beef bottom round, trimmed of excess fat; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 cup all-purpose flour; 3 whole eggs, beaten; 1/4 cup vegetable oil; 2 cups chicken broth; 1/2 cup whole milk; 1/2 teaspoon fresh thyme leaves

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Cubing A Round

Chicken Fried Steak

0 Reviews

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

531

Total Fat

32

Saturated Fat

9

Carbohydrates

20

Dietary Fiber

1

Sugar

2

Protein

39

Cholesterol

198

Sodium

706

Total: 1 hr 25 min
Prep: 45 min
Inactive: 10 min
Cook: 30 min

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

531

Total Fat

32

Saturated Fat

9

Carbohydrates

20

Dietary Fiber

1

Sugar

2

Protein

39

Cholesterol

198

Sodium

706

Total: 1 hr 25 min
Prep: 45 min
Inactive: 10 min
Cook: 30 min

Ingredients

2 pounds beef bottom round, trimmed of excess fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

3 whole eggs, beaten

1/4 cup vegetable oil

2 cups chicken broth

1/2 cup whole milk

1/2 teaspoon fresh thyme leaves

Directions

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.