Ella Walter
Frying chopped steak in flour is a popular method of cooking steak, also known as chicken-fried steak, a Southern comfort food classic. This method involves coating the steak with a seasoned flour mixture, which may include salt, pepper, and other seasonings, before frying it in oil. The steak is then fried until golden brown, and served with sides such as mashed potatoes or a gravy made from the pan drippings. While the specific cut of steak and the exact cooking technique may vary, frying steak with flour is a versatile and delicious way to prepare and enjoy steak.
| Characteristics | Values |
|---|---|
| Type of steak | Cube steak, round steak, or chicken-fried steak |
| Steak preparation | Pound the steak until it's about 1/4-inch thick |
| Flour preparation | Blend flour with seasoned salt and pepper in a shallow pan |
| Steak coating | Coat both sides of the steak with the flour mixture |
| Cooking oil | Vegetable oil, canola oil, peanut oil, or shortening |
| Butter | Add 1-2 tablespoons of butter to the hot oil |
| Frying time | Fry each side for about 2 minutes, until golden brown |
| Serving suggestion | Serve with mashed potatoes or potatoes au gratin |
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What You'll Learn
Preparing the steak
Firstly, decide on the type of steak you want to use. Cube steak is a good option as it is already tenderized, but you can also buy a regular round steak and pound it yourself using a meat mallet, rubber mallet, rolling pin, or even an empty wine bottle. Pounding the steak helps to thin it out and ensure it is not too chewy.
Next, you'll need to prepare the flour mixture. In a shallow bowl or pie plate, combine flour with seasoned salt (or regular salt) and ground black pepper. You can also add other seasonings like garlic powder or hot sauce to the flour mixture if you want extra flavour.
Once your flour mixture is ready, it's time to coat the steak. Start by seasoning both sides of the steak with salt and pepper. Then, dredge the steak in the flour mixture, making sure to coat both sides evenly. You can use a fork to pat the flour onto the surface of the meat and really get it stuck on there. If you want a thicker coating, you can dip the steak in an egg wash or a mixture of egg and buttermilk before dredging it in the flour again.
Now it's time to fry the steak. Heat vegetable oil, canola oil, peanut oil, or shortening in a large skillet over medium to medium-high heat. You'll know the oil is hot enough when it sizzles if you drop a little flour into it. Add butter to the pan right before frying, and once it's melted, carefully lay the steak into the hot oil. Fry the steak for about 2-3 minutes on each side, or until it turns a deep golden brown. You can use a metal spoon to spoon some of the hot oil over the steak to help set the coating.
Finally, remove the steak from the pan and place it on a paper towel-lined plate to drain the excess oil. You can serve the steak immediately, or keep it warm in a low-temperature oven while you prepare a gravy using the drippings from the pan.
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Preparing the flour mixture
If you want to create a thicker breading for your steak, you can prepare an egg wash by whisking together an egg and a small amount of hot sauce or water in a separate bowl. Dip the steak into the egg wash, allowing the excess to drip off, and then dredge it in the flour mixture. Repeat this process, dipping the steak back into the egg wash and then into the flour a second time, ensuring a thick and even coating.
For a lighter breading, you can simply dredge the steak in the flour mixture, using your hands to press the flour into the meat and coat both sides evenly. You can then set the steak aside on a plate and repeat the process with any remaining steaks.
Once your steaks are coated, you can begin heating your oil in a skillet. It is important to ensure that the oil is hot enough before adding the steaks. A good indication is when the oil begins to sizzle when you sprinkle a small amount of flour into it.
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Heating the oil
Firstly, choose the right type of oil. Vegetable oil, canola oil, peanut oil, or even shortening are all suitable options. Avoid using olive oil for this recipe. You'll need enough oil to cover the bottom of the pan by about 1/4 inch or just enough to slightly come up the sides of the steak without covering it.
Next, heat the oil in a large skillet or cast-iron skillet over medium to medium-high heat. The oil should be heated until it is nice and hot, and just starting to sizzle. A good test is to sprinkle a little flour or water into the oil – if it sizzles, it's ready. Be careful not to overheat the oil, as it can burn and become too hot.
While the oil is heating, prepare the steak by coating it with the flour mixture. This will ensure that the steak is ready to be placed into the hot oil as soon as it is heated to the correct temperature.
Once the oil is hot and the steak is coated, carefully lay each piece of steak into the oil. You should hear a sizzling sound as the steak makes contact with the oil. If you don't hear this sound, your oil may not be hot enough.
When frying the steak, you can also spoon some of the hot oil over the steak to help set the coating. This technique is especially useful if you are not deep-frying the steak and are using a shallow fry method.
By following these steps, you can ensure that your oil is heated to the correct temperature and that your steak is properly fried, resulting in a delicious and crispy fried steak.
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Frying the steak
Once your steak is prepared, it's time to create the coating. In a shallow bowl or pie plate, combine flour, seasoned salt (or regular salt), and ground black pepper. You can also add other seasonings like garlic powder or hot sauce to the flour mixture if you want an extra kick. The amount of flour you use will depend on the size of your steak, but a good rule of thumb is to use about two cups.
Now it's time to coat the steak. Start by seasoning both sides of the steak with salt and pepper. Then, dredge the steak in the flour mixture, ensuring both sides are evenly coated. You can use a fork to press the flour into the meat and help it stick. If you want a thicker coating, you can dip the steak in an egg wash and then dredge it in the flour again.
With your steak coated, it's now time to fry. Heat a skillet on medium-high heat and add your choice of oil—vegetable oil, canola oil, peanut oil, or shortening are all good options. You want the oil to be about half an inch deep, or enough to slightly come up the sides of the steak without covering it. Heat the oil until it sizzles when you sprinkle a little flour into it. Carefully lay the steak into the hot oil and use a metal spoon to spoon some of the oil over it, this will help set the coating. Fry the steak for about 2 minutes on each side, or until it is a deep golden brown. You may need to turn down the heat as you cook to prevent burning.
Once the steak is cooked to your desired doneness, remove it from the pan and place it on a paper towel-lined plate to drain any excess oil. Serve immediately, perhaps with some mashed potatoes or your choice of side dish. Enjoy!
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Making the gravy
Chicken fried steak is usually served with a creamy country gravy, made using the drippings from the pan. After frying the steaks, remove the excess oil from the pan, leaving behind just a few tablespoons of fat. Add an equal amount of flour to the pan and cook for several minutes, until it turns a warm brown colour. Then, stream in milk and cream to finish the gravy.
If the gravy is too thick, add more milk. If it's too thin, let it cook for a little longer. Season with salt and pepper to taste.
For a more detailed process, start by heating the oil in a pan until it is nice and hot. Add 1-2 tablespoons of butter, which will give the steak a golden-brown colour. Fry the steak until both sides are golden brown, then remove the steak from the pan and place it on a paper towel-lined plate to drain the excess oil.
Now, you can start making the gravy. First, remove all but a few tablespoons of fat from the pan. Whisk in 3 tablespoons of flour and turn the heat to medium. Cook this mixture for 4-5 minutes, stirring constantly, until it turns a milk chocolate colour. Slowly add milk and cream, whisking constantly. Note that the mixture will initially seize up but will loosen as you add more liquid. Add milk to reach your desired thickness for the gravy.
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