OverviewThis classic comfort food is all about the steak. And we don't skimp. We start with extra-tender sirloin steak, then season and hand-dress it in a coarse, rustic breading that delivers a cozy, down-home flavor with a satisfying crunch. Do yourself a favor and experience this all-time customer favorite today. Show
Save Recipe from omahasteaks.com Chicken Fried Steak with Mashed Potatoes and Peppered Cream GravyOmaha Steaks 14k followers More information Omaha Chicken Fried Steaks, Homemade Mash, And Homemade Pepper cream sauce. (That's How Steak is Done!)Find this Pin and more on Main by Noreen Nizari. Chicken Fried Steak Steak Fries Steak Recipes Chicken Recipes Cooking Recipes Recipe Chicken Poultry Recipes Yummy Dinners Dinner Recipes More information Omaha Chicken Fried Steaks, Homemade Mash, And Homemade Pepper cream sauce. (That's How Steak is Done!)Find this Pin and more on Main by Noreen Nizari. Ingredients
Meat 4 Omaha steaks top sirloin steaks Produce 1 1/2 lbs Russet potatoes Refrigerated 2 Eggs, large Baking & Spices 1 3/16 cup Flour 3 Salt and freshly ground black pepper Oils & Vinegars 1 Vegetable oil Dairy 3 tbsp Butter 2 cup Milk Why It Works
Chicken-fried steak was never on my radar until I started dating a Texan. Even then, when she waxed poetic about it, her eyes turning back to the lucky days when it was lunch at the school cafeteria, all I could respond with was an awkward mix of curiosity and disdain. I simply didn't understand how a well done, deep-fried hunk of cheap steak drowned in gravy could ever win hearts and minds. One trip to Texas changed all that. I remember my first chicken-fried steak at a Country Inn No. 2 in Brenham. Out came a golden slab, so big it overhung the super-sized platter. I took a bite of the thinly pounded, breaded steak, and suddenly I understood: If you love fried foods and gravy, chicken fried steak is the ultimate way to eat them. Serious Eats / Joshua Bousel I've since made numerous excursions for it on my regular visits to the Lone Star State. Above is one of the more exemplary versions I've come across, from Killen's Barbecue. Despite the too-thin gravy, it's a perfect piece of
chicken-fried steak: a beautiful browned crust with a tender and flavorful piece of beef swaddled within. It was exactly what a chicken-fried steak should be, and exactly what I have yet to find in my hometown of New York. As it stands, if I want this greatness at home, I have to take matters into my own hands. Steak TipsSerious Eats / Joshua Bousel First things first, let's all agree to call chicken-fried steak by its proper acronym going forward, CFS. With that part settled, it's time to tackle a major issue: finding the right steak. The spirit of CFS dictates that it be made with a cheap steak. That steak also needs to be tender. See the problem? Cheap and tender are two words that don't generally go together when describing cuts of beef. I began my tests by picking up four of the least expensive cuts I could find, including bottom round, eye round, sirloin tip, and cube steak (the most popular cut for CFS, and usually made of round that's been run through a tenderizer a couple times). For each cut, I pounded the steak even thinner than it came, placing each in a plastic bag and going at them with my rolling pin until they were between 1/8 and 1/4 inch thick (a meat
pounder or small skillet will work too). I whipped up some initial batches and enlisted the tasting help of some of my Texan friends. Everyone agreed on a clear winner: The sirloin tip was the most tender and had the best beefy flavor by far. Cube steak may be the people's choice for CFS, but it took a distant second place to sirloin tip in terms of both texture and flavor. Bottom round and eye round, meanwhile, were tough and flavorless, and if it weren't
for the delicious crust, they probably would have been fed to the dogs. Putting the "Chicken-Fried" in the SteakSerious Eats / Joshua Bousel CFS's strange name comes from its batter, which should closely resemble the best fried chicken crust you've ever had. I know my way around fried chicken, so this part seemed like a no-brainer to me. Serious Eats / Joshua Bousel I started with my standard batter station: First I dredged the steaks in plain flour, followed by a dip in an egg-and-buttermilk mixture, and finally a coating of flour dampened with buttermilk and seasoned with salt, onion powder, garlic powder, cayenne, paprika, and black pepper. That final coating of dampened flour is important because it's what ultimately gives the fried crust its craggy texture and extra-crispiness. Next, I rested the steaks on a wire rack, which helps set the coating so that it stays intact when you fry it. To avoid the mess of deep frying, I shallow-fried these steaks in a cast iron skillet. But that led to a few problems. First, the batter didn't brown evenly, since the areas not touching the bottom of the pan cooked at a slower rate. Second, the breading got smashed against the bottom of the pan, ruining the three-dimensional craggy texture I was aiming for. Third, after the first couple steaks, pieces of blackened crust that had fallen off previous batches started to embed themselves in the subsequent ones. And fourth, my breading, which has always worked great for my fried chicken, was just too thick and heavy on the steak. It turns out that CFS, despite its name, doesn't work exactly like fried chicken. Back to the drawing board. CFS (Certified Fixed Steak)To fix the breading, I made the first coating with cornstarch instead of flour, which helped create a thinner inner layer, and therefore a thinner overall crust. I also added baking powder to the outer coating of damp flour for extra lightness. Given my disappointment with pan frying, I switched over to full-fledged deep frying, using my seven-quart Dutch oven to accommodate the large size of my pounded steaks. This made a huge difference, producing steaks that were evenly golden, with every nook and cranny of their textured crust intact. Serious Eats / Joshua Bousel Riding the Gravy Train CFS isn't really CFS until you pour a thick pepper gravy over the top. I've covered this territory previously, so there's not much new to say. After you've finished frying your steaks, take a quarter cup of the now well-seasoned
frying oil and work it into a roux with some flour. Once that browns lightly, I whisk in whole milk, season it heavily with coarsely ground black pepper, and let it cook until thickened, which only takes a few minutes. Then after a final seasoning with salt and more pepper, it's good to go. Serious Eats / Joshua Bousel If you've made your CFS right, with a thick, craggy crust, even a deluge of gravy won't soften it up. This is one version to make your inner Texan proud. February 2015For the Steaks:
For the Gravy:
Special EquipmentDutch oven or wok Read More
How do you cook frozen chicken fried steaks?Before you cook anything, make sure to spray the air fryer basket with a non-stick cooking spray. Place the frozen country fried steaks in the air fryer basket in a single layer. Cook the chicken fried steaks in the air fryer at 400F for 10 minutes, flipping the patties halfway through the cooking time.
What is the best way to cook an Omaha steak?Heat a small amount of oil in a large oven-proof pan (we love cast iron) over high heat on your stovetop. Sear the meat for 2-3 minutes on the first side or until well browned. Flip the meat and then place the pan in the preheated oven until cooked to your desired doneness (see the Omaha Steaks Cooking Chart).
How do you cook Omaha chicken fried steak in an air fryer?Do not thaw. Preheat air fryer to 360°F. Place desired amount of chicken fried steaks in fry pan basket leaving ½” between each steak. Cook for 16-18 minutes or until internal temperature reaches 165°, flipping half way through cooking time.
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