Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a large Ziploc bag, combine the flour, 1 dressing packet mix, salt and pepper. In a shallow baking dish, combine 2 cups of buttermilk, beaten egg and 1 dressing packet mix; soak cube steaks in mixture. While steaks are soaking, make the gravy: in a small pot, combine 1 cup buttermilk, broth and dry graving mix; simmer over medium heat and stir well and keep warm. One by one, add each steak into Ziploc bag and shake to coat; dip steak back again in buttermilk mixture and recoat and shake in Ziploc bag. In a deep skillet, heat 1/2 inch of oil to 350 degrees; fry steaks for about 4 minutes on each side, or until golden brown. Drain on paper towels; serve with gravy and side dishes.
Time 40m Number Of Ingredients 20 Steps:
To season the tenderized steaks, mix together sea salt, garlic powder, and black pepper. Season both sides of steaks. Set aside. In a large dish (I use a glass casserole dish) , whisk together flour, and all of the remaining coating mix seasonings until combined. In another large dish, place ½ cup of the seasoned flour into the dish. Add in the egg and enough milk to create a thick batter. Dip the steak in the flour mixture first, lightly coating both sides. Next dip the steak into the batter mixture, coating both sides and letting the excess drip off. Finally place the steak back into the flour mixture, being sure to press the flour into the steaks, coating both sides. Repeat until all steaks have been coated. Preheat your oven to 200 F. Place a cooling rack on top of a baking sheet and place it into the oven. (This will be where you will keep the cooked steaks to keep them warm until you are ready to serve). Fill a large deep skillet with about an inch of canola oil and heat to 350 F. Fry the steaks 1-2 at a time, (about 2-3 minutes per side) until golden. Place finished steaks on the cooling rack in the oven. Repeat until all steaks have been fried. Carefully drain the oil from the pan and wipe out the pan. (You can leave the flavorful brown bits in the bottom of the pan if desired. If you do, this will result in a tan and not white gravy though) Add butter to the pan over medium heat. Once the butter has melted, add flour to the pan. Cooked while stirring constantly until golden brown,(about 2-3 minutes). This will remove the raw flour taste. Gently whisk in the broth and milk a little at a time. Cook while stirring constantly to remove any lumps and until the mixture begins to thicken to your liking. (Cook longer if you want thicker gravy or add more milk if you want thinner gravy) Season gravy with salt, pepper, onion powder, garlic powder, and a bit of thyme until your desired flavor is reached (Be sure to taste after each seasoning to prevent overseasoning the gravy. Let your tastebuds be your guide. The end result should taste good enough to eat plain!)
Time 1h Yield 6 servings Number Of Ingredients 16 Steps:
For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks. Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels. To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
Time 1h15m Yield 4 steaks, 4 serving(s) Number Of Ingredients 14 Steps:
The night before, put the steaks in a single layer on a dish. Brush them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of seasoning salt. Drizzle each steak with wine. Seal the dish in foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the Bisquick. Season with salt and pepper, to taste. Preheat the oven to 375°F. Combine the butter with the oil in a large skillet until melted. Place the steaks in the skillet. Brown both sides of each steak, until crispy. Transfer to a baking dish and seal in foil. Bake at 375 F for about 30 minutes. Top each steak with prepared country gravy. FOR COUNTRY GRAVY: Melt butter in medium saucepan over medium heat. Whisk in flour until well blended, cooking 1 minute. Gradually whisk in the milk. Bring to a boil. Boil for 1 minute, whisking constantly. Reduce heat to medium-low. Add bouillon granules, pepper and salt. Simmer for 2 to 3 minutes, stirring occasionally.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Time 45m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 225˚F (110˚C). Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat. In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika. Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit. Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C). Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy. Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan. In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper. Ladle the gravy over the steaks and serve with your favorite side dishes. Enjoy!
Time 2h10m Yield 3 Number Of Ingredients 31 Steps:
Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes. Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks. Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl. Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat. When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain. Serve hot steaks with gravy.
Time 35m Number Of Ingredients 11 Steps:
Preheat oven to 250 degrees F. Trim excess fat from from beef. 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. Pound meat to tenderize, 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 skillet and set over medium-high heat. Once the oil begins to simmer, 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 baking sheet or pan and place into the oven. Repeat until all of the meat is browned. Add 1 tablespoon vegetable oil to the pan used to cook steaks. Whisk in the flour. Add the chicken broth to the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy reaches desired consistency, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
