Cleaning Breaded Steak Crumbs: Quick And Easy Pan Fix

Breading steak is a popular way to add a crunchy texture and flavourful coating to a cheaper cut of meat. However, the process can be messy, and the breading may not always adhere to the steak. To clean out breaded steak crumbs from a pan, it is recommended to use paper towels to absorb the excess oil, preventing the steak from tasting greasy.

How to Clean Out Breaded Steak Crumbs in a Pan

Soak the steak in buttermilk, milk, or a seasoned milk mixture

Soaking a steak in buttermilk, milk, or a seasoned milk mixture is a great way to tenderize the meat and add flavour. Buttermilk is milk that has been fermented, giving it a thick, slightly sour taste and texture. The acid in buttermilk helps to break down the connective tissues in the meat, making it more tender. The same is true for milk, which has a milder acidity level, so you can soak your steak for longer without damaging the surface proteins.

To get started, season the buttermilk, milk, or yogurt with non-acidic ingredients such as salt, pepper, garlic, rosemary, or other herbs and spices. You will need enough marinade to fully submerge the steak. Place the steak and seasoned milk mixture in a resealable plastic bag or covered container, and leave it to marinate in the refrigerator. You can leave it for as little as 30 minutes, or up to 24 hours for buttermilk and milk, or 4 to 12 hours for yoghurt.

After removing the steak from the marinade, be sure to rinse it in cool running water and pat it dry before cooking. You can then re-season the steak with herbs and spices, and leave it to sit at room temperature for an hour before cooking. This will help the steak sear better.

Use seasoned flour

When cleaning out breaded steak crumbs in a pan, using seasoned flour is an important step in the breading process. Here are some detailed instructions and tips for using seasoned flour effectively:

Step 1: Prepare the Seasoned Flour

Start by adding plain flour to a shallow bowl. You can use all-purpose flour, which is recommended for breading steak. Then, season the flour with your desired spices. Some popular options include salt, pepper, paprika, thyme, mustard powder, and Parmesan cheese. You can also add garlic powder, onion powder, or your favourite spice blend to enhance the flavour. Mix the spices thoroughly into the flour until it is evenly distributed.

Step 2: Coat the Meat

After seasoning the meat with salt and pepper, it's time to coat it with the seasoned flour. Remove the meat from the buttermilk, milk, or seasoned milk mixture and ensure it is thoroughly coated with the seasoned flour. Use your hands or a pair of forks to lift the meat and shake off any excess flour. This step is crucial, as too much flour can create a messy and uneven coating.

Step 3: Refrigerate the Coated Meat

Place the coated meat on a tray and cover it. Put the tray in the refrigerator for about an hour. This step is often overlooked, but it is essential as it allows the flour to become sticky and adhere better to the meat. The refrigeration helps the breading stay intact during frying, resulting in a crispier texture.

Step 4: Prepare the Breading Station

Before coating the meat with the egg wash, it's a good idea to prepare the rest of the breading station. Have a shallow dish with the egg wash ready, followed by another shallow dish containing the breadcrumbs or breadcrumb mixture. You can use a variety of breadcrumbs, such as Panko breadcrumbs, for a crunchier texture.

Step 5: Complete the Breading Process

Now, take the meat from the refrigerator and coat it with the egg wash. Ensure it is well-coated, then move it to the dish with the breadcrumbs. Gently press the meat into the breadcrumbs to ensure an even coating. Shake off any excess breadcrumbs, as too much coating can affect the texture and flavour.

Tips for Using Seasoned Flour:

• Always use a shallow bowl or dish for the seasoned flour to easily coat the meat without creating a mess.
• Be generous with the seasoning to ensure the flour is flavourful. You can taste the seasoned flour and adjust the spices as needed.
• If you're concerned about mess, you can use plastic food prep gloves to keep your hands clean during the breading process.
• For an even coating, use a fork or tongs to lift the meat and sprinkle seasoned flour on any bare spots.
• Don't skip the refrigeration step, as it helps the flour stick to the meat and creates a crispier texture.

Prepare the breading in a shallow dish

After seasoning the meat with salt and pepper and soaking it in buttermilk, it's time to prepare the breading in a shallow dish. This step is crucial to achieving a crispy and delicious breaded steak. Here's a detailed guide:

• Coat the meat in egg wash: Start by coating the meat with an egg wash. You can use a shallow bowl or dish for this step, ensuring that the meat is thoroughly coated.
• Prepare the bread crumbs: In a separate shallow dish, prepare your bread crumbs. You can use store-bought bread crumbs or make your own. If you want to add extra flavour, season the bread crumbs with herbs and spices like parsley, thyme, or rosemary.
• Thoroughly coat the meat with breading: After coating the meat with the egg wash, it's time to bread the steak. Gently lay the steak in the shallow dish with the bread crumbs and thoroughly coat all sides of the meat. Make sure the crumbs adhere well to the steak.
• Refrigerate: Once the steak is breaded, you can place it on a tray, cover it, and put it in the refrigerator for a while. This step helps the coating set and ensures that the breading stays intact during frying.

Remember, preparing the breading in a shallow dish allows for even coating and makes it easier to handle the meat without creating a mess. You can adjust the amount of breading and seasoning according to your preferences.

Use a good-quality cooking oil with a high smoke point

How to Clean Out Breaded Steak Crumbs in a Pan

When frying breaded steak, it's important to use a good-quality cooking oil with a high smoke point. The oil you choose can make a big difference in the taste and texture of your steak, as well as the overall cooking process.

Firstly, let's understand what is meant by the "smoke point" of an oil. The smoke point refers to the temperature at which an oil starts to break down and produce smoke. Oils with a lower smoke point will burn at a lower temperature, which is not ideal for frying breaded steak, as you want to achieve a crispy, golden-brown crust without burning.

So, which oils are best for frying breaded steak? Here are some options with high smoke points:

• Canola oil: This oil has a neutral flavor, is affordable, and has a smoke point of around 400°F. It's also relatively healthy, with a good balance of fatty acids.
• Peanut oil: Peanut oil has a mild, nutty flavor that can enhance the taste of your steak. It has a smoke point of 425-450°F. However, keep in mind that it is a common allergen.
• Safflower oil: Safflower oil, like canola oil, has a neutral flavor and a high smoke point, making it suitable for high-heat cooking.
• Sunflower oil: Sunflower oil has a mild flavor and a high smoke point of 440-450°F. It's also affordable, making it a good option for frying breaded steak.
• Avocado oil: Avocado oil has a mildly sweet and buttery taste, with a remarkably high smoke point of 520°F. However, it is generally more expensive than other frying oils.

When choosing an oil for frying breaded steak, consider the smoke point, flavor, health benefits, and cost. You want an oil that will complement the flavor of your steak without overpowering it, and one that can withstand high temperatures without burning.

Additionally, if you're looking for a more economical option, vegetable oil or soybean oil are affordable choices with neutral flavors and relatively high smoke points.

Drain the steak on paper towels after frying

Once you've fried your breaded steak to perfection, it's important to drain the excess oil. Using clean, dry paper towels is an effective way to do this. The paper towels will absorb the oil, preventing the steak from becoming greasy and retaining its crispy texture.

After frying, place the steak on a plate or tray lined with paper towels. Allow it to rest for a few minutes, giving the paper towels time to absorb the oil. You can also blot the steak gently with paper towels to speed up the process. This step is crucial, as it ensures the steak isn't dripping with oil, making it easier to handle and plate.

Using paper towels to drain fried foods is a common practice. They are highly absorbent and can quickly soak up excess oil. Additionally, paper towels are disposable, making cleanup easier. This method is simple, efficient, and helps maintain the desired texture and taste of your breaded steak.

It's worth noting that while paper towels are a popular option, you can also use brown paper bags or clean scrap paper to absorb the oil. These alternatives are useful if you want to avoid using too many paper towels or want to reduce waste.

Frequently asked questions