Ribeye Chicken Fried Steak

Chicken Fried Steak with Country Gravy.

The Best Chicken Fried Steak

A few years ago I ordered a Chicken Fried Steak from a restaurant in Gillette Wyoming that was, absolutely, out of this world. I went and re-ordered that dish several times, before I packed it in and left town, and I hadn’t had one that good since. That is until I stopped in to a little mom and pop’s diner hear in town and decided to take a stab at their version. Wow! It was delicious and it’s weighed down on my mind so heavy that I decided I better show the world how to do it your self and guarantee amazing results.

Three thinly sliced Ribeye Steaks.

Chicken Fried Steak Cut

As you may or may not know, there isn’t just one way to make Chicken Fried Steak. There are several different ways to do it. Among the most common is your basic Cube Steak or, the poor man’s version, with hamburger. In this recipe, however, I’m going to suggest using fat trimmed Ribeye steaks cut about 3/8 of inch thick. Starting out with the right cut helps to insure tenderness with a rich flavor. Then tenderizing and seasoning takes it to the next level.

Homemade Blackened seasoning with Smoked Paprika.

Seasoning a Ribeye Chicken Fried Steak

Now that we’ve learned using a Ribeye is one of the secrets to making a great Chicken Fried Steak, now we need to talk about the seasoning. In my opinion, anything beef related needs a good rub with something salty, spicy and very flavorful. Blackened seasoning has got it all but it isn’t always available in standard grocery stores. I have to make my own and I’m going to show you how to do it in the next post. So, you’re not going to want to miss that. Blackened seasoning is amazing on steaks, ribs, chicken and seafood. It’s one of those all around seasonings that’s good on just about everything and it’s especially good in this recipe. Now all you’ll need is some flour, a simple egg wash and some country gravy.

Ribeye Chicken Fried Steak Ingredients:

2 Ribeye Steaks, 3/8 to 1/2 inch thick
1 tsp Blackened Seasoing
1 cup Flour
3 eggs
1 tbsp Water, mix with eggs
3 tbsp Olive Oil

1 cup Country Gravy

Pan Fried Ribeye Steak with Butter

16 oz. Pan Fried Ribeye Steak with Garlic, Rosemary and Butter.

The Best Ribeye Steak

Personally, I think that the Ribeye Steak ranks supreme in comparison to price and quality. Ribeye’s are great sliced thick or thin and are very versatile. They can be aged, smoked, grilled, broiled, pan fried and a dozen other different ways I can think of. You can eat a Ribeye piece by piece or cut up into pieces for fajita’s, quesadilla’s, sandwich’s, stir fry and many other worldly recipes. I’ve had this steak cooked every which way and in my opinion, this is, hands down, the very best way to cook a whole steak

Raw ingredients to cook a Ribeye steak; garlic, rosemary and butter.

Ribeye Steak Formula

The ingredients in this Ribeye Steak recipe are very simplified and there’s a real basic formula that can be applied to any size of steak: Salt, fat, sear and bake. It’s that simple and each step breaks down like this:

Salt = Seasoning, kosher Salt & Pepper + Seasoned Salt
Fat = Olive oil and Butter
Sear = Medium heat, 1 minute per 1/2 inch of Steak thickness Example: 1 inch steaks get 2 minute’s of sear per side
Bake: 350 degrees Fahrenheit for 5 to 7 minutes

Seared Ribeye Steak with olive oil, garlic, Rosemary and butter.

Understanding the Ribeye Steak Formula

It’s important to let your Ribeye Steak get to room temperature before you attempt cooking. A cold steak will not turn out the same, following these instructions and it will be under-cooked because the meat started out cold(assuming it was refrigerated).

Salt: Salt and Pepper all sides of the steak; top, bottom and the sides including the fat cap. I like to add Seasoned salt as well and I use kosher salt, not table.

Fat & Sear: Pan fry and sear over medium heat with olive oil, fresh garlic and rosemary. Then the addition of butter after the first and ONLY flip of the steak. Bast the steak with the melted butter for extra flavor. Sear for the remaining time then remove from the burner.

Bake: The sear creates the steak crust and the fat, with the addition of the seasoning, garlic and rosemary, adds the flavor. The baking distributes heat more evenly to all sides of the Ribeye Steak and drastically change the rarity of the meat in the last few minutes of cooking. A 1″ inch steak with 5 to 7 minutes of baking time can achieve a sexy medium rare, after resting. How pink your medium rare is might be different than mine so, gauge it carefully. Every half minute you add after that will just continue cooking the steak until it’s well done or burnt to a crisp. What ever you do, however, don’t exceed more than 10 minutes of baking time or you’ll be dining with good year.

Pan Fried Ribeye Steak Ingredients:

1 16 oz Ribeye Steak
1 tbsp Olive Oil
1 tbsp Butter
1 Sprig Rosemary
4 Cloves Garlic
Kosher salt, pepper and seasoned salt to taste.

Pan fry and sear both sides of your steak over medium heat and bake at 350 degrees Fahrenheit. Follow the instructions in the video tutorial and I’ll show you exactly how I make the best pan fried Ribeye Steak.

Steak and Cheese Sandwich

Homemade Steak and Cheese Sandwich with sauteed Onions and Peppers.

The Best Steak and Cheese

If you love a Philly Cheese Steak, wait until you try this Steak and Cheese sub style sandwich. It’s made with chipped beef, sliced and marinated, from a Beef Chuck Tender roast. Then it’s topped with sauteed onions, sweet lunch box peppers and melted Monterrey Jack cheese. I like to use full length loafs of French Bread, cut in half and spread with butter, before I load them with goodies, then quickly toast them in the oven under the broiler. If this sounds good to you, let’s get started.

Semi Frozen Beef Chuck Tender portions for chipped beef.

Steak and Cheese Chipped Beef

One of the first things I learned about meat preparation was the secret to cutting thin sliced meat. This secret can be applied to pork and chicken as well, not just beef. All you have to do, after the meat has been cut into portions, is place the meat on cookie sheets and freeze for 30 to 45 minutes. Once the meat is firm, it’s a lot easier to cut and slice into thin pieces. If you’re using a meat slicer, you can stack the meat portions into 3’s and freeze for an hour, instead, then run them on the blade.

In my video tutorial I use my food processor to cut the meat but I don’t recommend that you do this at home because it can be dangerous. The cheese grader blade, on my machine, has a reversed blade designed to slice vegetables, not meat. So, be for warned that it is dangerous to cut chipped beef this way and that I don’t recommend that you do it this way. Stick with a meat slicer, grinder or a sharp kitchen knife. Even better, just have your butcher do it for you.

https://youtu.be/1If5tL5D2JE
Poor Man’s Gourmet Kitchen Video Tutorial for a Steak and Cheese Sandwich.

Steak and Cheese Ingredients:

2 Loaf French Bread
3 lbs Beef Chuck Tender Roast, chipped
3 tbsp Butter
1 Onion, sliced
1 Bell Pepper, sliced
1 1/2 tsp Kosher Salt
Salt and Pepper to taste during cooking

Marinade
1 Garlic Clove, chopped
1 Chipotle Pepper in Adobo Sauce
1 tbsp Dijon Mustard
1 tbsp Honey
2 tbsp Olive Oil
2 tbsp White Wine Vinegar

After everything has been cooked, the meat and vegetables, you can combine everything and melt the cheese in the pan, covered with a lid, or bake in the oven, on the french bread under a low broil for, a few minutes, until the cheese is melted and the bread is lightly toasted. I recommend that you butter the bread first ,though, before you toast your Steak and Cheese Sandwich.