After the second coating of flour, place the battered steak on a clean plate. Then return the meat to the flour mixture and coat again.
Place the meat in the milk mixture, turn to coat. Working with one steak at a time, season the meat with a touch of salt and pepper and place in the seasoned flour. In a second shallow bowl, mix the flour, salt, pepper, cayenne, granulated garlic and smoked paprika.
In a shallow bowl, whisk together the milk and eggs. Chef Van Glabbeek’s Chicken Fried Steak Recipe Keep it in a warming drawer or in the oven set to low, until you’re ready to top it off. When you take your chicken-fried steak hot off the skillet, don’t let it go cold while you make the gravy. “But when you scale it up, it saves you time, flour and headaches.” “It’s not as important when you’re only making a few steaks,” he says. Van Glabbeek recommends that you divide the labor, using one hand for the dredging and the other for the dripping, so that both don’t get caked in flour. “But it just isn’t the same.”ĭredging and battering can be messy work. But his preferred method is the stovetop, in a cast-iron skillet, which retains heat better than a stainless-steel pan. When he’s making chicken-fried steak for a sizable crowd, Van Glabbeek sometimes uses a deep-fryer.
#Chicken fried steak upgrade
For a black-tie version of chicken-fried steak, you could upgrade to tenderloin, Van Glabbeek’s choice for special occasions.įood The secret to making perfect fried chicken, according to a golf-club chef By: Still not tender enough for your taste? Try marinating the meat in buttermilk for a few hours, with a dash of Tabasco for additional flavor. But if you can’t find it, he suggests buying round steak and asking your butcher to tenderize it for you. We’ve also included his complete recipe below.Ĭube steak is the classic cut used in chicken-fried steak. What are the finer points of chicken fried steak? We asked Van Glabbeek to run us through the fundamentals, just in time for supper after Sunday’s final round. You won’t find a better version than the one served by chef Geoff van Glabbeek and his staff at Cedar Ridge Country Club, in south Tulsa. This hearty preparation, starring battered and fried beef, blanketed in velvety gravy, is a staple at road stops and grill rooms around the state. If you had to designate an “official dish” of Oklahoma, where the PGA Championship is taking place this week, chicken fried steak would make a good nominee. Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Chicken fried steak is an Oklahoma specialty.
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