Chicken Fried Steak with Country Gravy

Chicken Fried Steak

I love Chicken Fried Steak!

Don’t you love a good Chicken Fried Steak?  I use to order it every time I ate at this restaurant in Gillette Wyoming, on my way to Deadwood South Dakota.  The Restaurant was Called Humphrey’s if I remember right; had a big Camel as their Logo.  If you’re ever going to head up north for Sturgis or to see our Mount Rushmore, I suggest you hit Humphrey’s on the way there.  Just about everything on the menu rocks, but I definitely recommend the Chicken Fried Steak.

Cubed steak is the way to go if your going to make Chicken Fried Steak.  If you don’t purchase Cube Steak already meshed out and you need to do it your self, just pick up a Bottom Round Roast, slice each piece 1/4 inch thick and use a needling device or a tenderizing sledge hammer to just beat the hell out of it.  The 3 1/2 minute Chicken Fried Steak video recipe below will cover everything else, so kick back and enjoy.

Chicken Fried Steak Ingredients:

1 Bottom Round Roast or Cubed Steak (Salt and Peppered)
2 eggs
1 1/2 cups Flour
1 tsp Black Pepper
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/4 cooking oil
3 tbsp of the seasoned flour
2 cups Chicken Broth or Stock (I used Bouillon)
1/2 cup Milk or Whipping Cream if you’d like it richer
1 tsp Italian Seasoning or Thyme and Oregano

Cut your meat portions and tenderize them.  Salt and Pepper Both sides then dredge in the flour first, then in the egg and back in the flour again for a second time.  Let each steak rest for 5 minutes before frying.  Add oil then the steaks and cook 3 minutes on the first side and 2 to 3 on the second side once you’ve flipped it.  Remove the steak and let it rest on a wire rack.  Using the same oil, turn your heat to High and add 3 tbsp of the seasoned dredging flour.  Sometimes you need to add more oil before stirring in the flour if you’r cooking more than a few steaks.  Stir in the flour and make a light tan roux, allowing the flour to absorb the flavor left in the skillet.  Add all of the Chicken Broth and bring it to a boil stirring constantly.  Then add the milk a little add a time until it thickens.  Season with Italian seasoning or Thyme and Oregano.  You shouldn’t need salt or pepper because the broth has the saltiness in it and the dredging flour already had pepper.  Serve your Chicken Fried Steak with The Country gravy, and Mashed Potatoes if you’ve got them!

Grilling Ribeye Steak

Ribeye SteakCalling all Ribeye Steak Lovers!

One of my absolute favorite steaks, to eat, is the Ribeye Steak. But I can’t tell you how many times I have found myself at a barbecue with the host or “chef” that didn’t know how to grill as much as he was boasting.  It’s always a shame too, because usually there are so many people on the side lines just salivating, waiting for the food that has been filling the air with that marinated smokey smell.  Mmm, I can almost smell it now!
Grillin Time Chart

Grilling Ribeye Steak Time and Temp

A few months back I posted about cooking time and temperatures for a Ribeye Steak.  Okay, not just Ribeye’s, Steaks in general.  As you may or may not know, it all comes down to the size and thickness of your steak.  Of coarse that sounds like common sense but sometimes, like anything, it’s often ignored.  Anyway, I’ve got a chart that demonstrates the cooking time and temperatures you should by referencing the next time you’re throwing down on the grill.

Ribeye Steak Ingredients:

1 Ribeye
1 tbsp Butter
Salt and Pepper to taste (generously on both sides)

Most Cooking times are based on using High heat to bring your steak to your desired inner temperature; rare, medium rare, medium and well done.  For this Ribeye Steak recipe, or any steak, just follow the chart for thickness, time and temperatures.