Beef: Tyler Florence's Chicken Fried Steak
I’ve taken what my grandmother taught me and made it my own. Back then, we used cube steak. Today I like rib eye.
- 2 lbs boneless rib-eye steaks, cut 1/2 inch thick
- 2 Tbsp table salt, for brine
- Vegetable oil, for frying
- 4 cups self-rising flour, such as White Lily (see Tyler's tip here)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp kosher salt
- 1 tsp fresh black pepper
- 1 scallion, green part only, chopped
Preparation time 40mins
Cooking time 210mins
Adapted from keyingredient.com
1. Using the smooth side of a meat mallet, gently pound the steaks to tenderize and flatten them. Place in a shallow baking dish, cover with cold water, and add table salt to create a brining solution. Cover and refrigerate 2 hours or overnight.
2. In a deep skillet, heat 4 inches of oil over medium-high to 350°F.
3. In a shallow bowl, stir together flour, paprika, garlic and onion powders, salt, and pepper. One by one, lift steaks out of the brining solution and drop into the seasoned flour. Coat well; shake off excess. Repeat, dipping coated steaks back into the solution, then the flour.
4. Slip steaks into the hot oil. (Do not fry more than 2 pieces at a time, as this will lower the temperature.) Fry 10 to 12 minutes on each side. Remove; let rest 10 minutes before cutting. Sprinkle with scallions. Serve with white gravy, if desired.
Serves 6. Per serving: 670 calories, 47g fat, 105mg cholesterol, 1100mg sodium, 31g carbs, 31g protein