Arsip Tag: traeger ribeye

The Best Chicken Fried Steak

The Best Chicken Fried Steak

The Best Chicken Fried Steak – This chicken fried steak recipe is one I received from a co-worker about 5 years ago. A Southern favorite, these crispy, breaded, tenderized cube steaks drenched in creamy gravy can be served for breakfast or dinner. It’s by far the best chicken fried steak I’ve ever had. I’ve made this numerous times for my picky son and my Southern-raised better half, as well as for other family and friends and each time, I get nothing but rave reviews.

Looking for the best chicken-fried steak of all time? Well, your search ends here! This top-rated recipe results in a tender, juicy steak with an irresistibly crispy coating. Learn how to make the greatest chicken-fried steak of your life — and get smart storage and serving tips.

What Is Chicken-Fried Steak?

The aptly named chicken-fried steak is a dish that consists of steak fried in the same manner as fried chicken. The meat is coated with a seasoned flour mixture, then deep-fried to crispy perfection. A Southern favorite, chicken-fried steak is actually very similar to Wiener schnitzel (an iconic Austrian dish of breaded and fried veal).

Chicken-Fried Steak vs. Country-Fried Steak

Chicken-fried steak and country-fried steak are very similar Southern dishes that are often confused with one another. Many people use the terms interchangeably, but they are slightly different: Chicken-fried steak is often topped with a cream gravy, while country-fried steak is typically served with brown gravy and onions. Also, chicken-fried steak is usually slightly crispier than its country-fried counterpart.

Best Cut of Beef for Chicken-Fried Steak

The best cut of beef for chicken-fried steak is cube steak, or another steak variety that has already been tenderized. This recipe, like most others you’ll find on the internet, calls for cube steak.

How to Make Chicken-Fried Steak

You’ll find the full, step-by-step recipe below — but here’s what you can expect when you make the best chicken-fried steak ever:

Pound the Meat

Using a meat mallet, pound the steak until it’s about ¼-inch thick.

Make the Coating

Place two cups of flour in a shallow bowl and set aside. In another bowl, combine the baking powder, baking soda, 1 teaspoon of the pepper, and ¾-teaspoon of the salt. Add buttermilk, hot sauce, egg, and garlic to the second bowl. Stir to combine.

Dredge and Fry

Heat vegetable shortening oil in a deep cast-iron skillet to 325 degrees F. While the shortening is heating, dredge a steak in flour and shake off the excess. Dip the entire flour-covered steak in the buttermilk mixture, then dredge it again in flour. Repeat with the remaining steaks. Fry steaks until evenly golden brown. Remove steaks and place on a paper towel-lined plate to drain.

Make the Gravy

Drain the fat from the skillet, reserving ¼ cup and as much of the solid remnants as you can. Add the reserved fat and heat the skillet over medium-low heat. Whisk in the remaining flour. Add the milk and bring the gravy to a simmer. Cook until thick and season to taste. Serve over finished chicken-fried steaks.

What to Serve With Chicken-Fried Steak

Looking for delicious side dish inspiration? Pair your chicken-fried steak with one of these classic Southern sides:

Kickin’ Collard Greens
Okra and Tomatoes
Slow Cooker Spicy Black-Eyed Peas
Southern Green Beans
Baked Cream Corn

Plus, explore our entire collection of Southern Side Dishes.

How to Store Chicken-Fried Steak

Store leftover chicken-fried steak in an airtight container in the fridge for three to four days. Reheat in the microwave or in the oven until warmed through.

Can You Freeze Chicken-Fried Steak?

Yes, you can! Allow the steaks to cool completely, then wrap them individually in one layer of storage wrap followed by one layer of foil. Place them in a freezer-bag or airtight container, label with the date, and freeze for up to four months. Thaw in the fridge and reheat in the oven until warmed through.

The Best Chicken Fried Steak

Allrecipes Community Tips and Praise

“This was absolutely amazing,” raves alrondm. “Made this for my roomies and they all raved. Even the boy from the South. Couldn’t think of any major changes needed. Though I did find that using some buttermilk in the gravy gave it a better flavor in the end.”

“I am always looking for new chicken-fried steak recipes, but often find that the batter doesn’t end up with enough crunch — which is what I absolutely love,” says colinger. “This recipe did not disappoint. I used thinly cut round steak (my personal preference) and they turned out great!”

“This recipe is the best chicken-fried steak I have ever used,” according to Renee Ann Galvan. “It’s Southern quality, has that nice crunch, and was sooo delicious. I wanted to eat another streak. I didn’t, but I really wanted to! I would like to make one suggestion: Salt and pepper the steaks before you dredge in the flour and batter. Absolutely delicious!”

Editorial contributions by Corey Williams


  • 4 (1/2 pound) beef cube steaks
  • 2 ¼ cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • 1 ½ cups buttermilk
  • 1 tablespoon hot pepper sauce (e.g. Tabasco™)
  • 1 large egg
  • 2 cloves garlic, minced
  • 3 cups vegetable shortening for frying
  • 4 cups milk
  • kosher salt and ground black pepper to taste


  1. Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.

  2. Place 2 cups flour in a shallow bowl.

  3. Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.

  4. Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.

  5. While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.

  6. Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.
  7. Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

  8. Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
  9. Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.
  10. Transfer steaks to a platter and pour gravy over top.
Tomahawk Rib-Eye Steak

Tomahawk Rib-Eye Steak

Tomahawk Rib-Eye Steak – If there’s a steak that resembles caveman food, it is the tomahawk rib-eye. Also called a cowboy steak, the tomahawk is a bone-in rib-eye that can weighs between 1 1/2 and 3 pounds. It’s cut from between the sixth and 12th rib of the cow, is nearly 2 inches thick, and includes a long bone—this signature “handle” led to the steak’s name.

This large steak can feed two or more people, and it can easily be prepared at home. This recipe includes a garlic-thyme butter sauce that really takes the dish to the next level. Serve it with a full-bodied red wine like cabernet sauvignon and a veggie side, and recreate this classic steakhouse splurge for a fraction of the cost.

Why Are Tomahawk Steaks So Expensive?

The rib-eye includes some of the most flavorful and tender beef and there’s very little of it on a cow, which is why tomahawk steaks are some of the more expensive pieces of meat at the store. Similar to a rack of lamb, the bone is frenched to give the steak its distinctive 5- to 8-inch “handle.” The cut is sure to make a big impression and it’s worth the price for special occasions.

What’s the Best Way to Cook a Tomahawk Steak?

Because it’s a thick cut, the tomahawk steak is best when pan seared and then finished in the oven. Searing gives you a nice brown crust on the steak, while finishing in the oven allows you to cook it to your desired doneness without burning the outside or making the steak tough.

In this recipe, the steak is basted with a mixture of butter, roasted garlic, and fresh thyme before resting and being served. The result is a juicy, flavorful, and tender piece of meat.

Tomahawk Rib-Eye Steak

Tips for Making the Best Tomahawk Steak

  • You may need to order a tomahawk steak from your local butcher or supermarket. While most meat departments carry rib-eye steaks, they may need to french the bone for you for a tomahawk.
  • Wrapping the bone in aluminum foil is an optional step used at steakhouses to give the bone a nice appearance if the entire steak is served to one diner. You don’t have to do this, but it does make a better presentation.
  • Use peanut, canola, or grapeseed oil for this recipe—not olive oil. Since olive oil has a somewhat low smoke point, it will smoke too much and may impart a burnt flavor to the meat. Peanut, canola, and grapeseed oil, however, are neutral oils that don’t impart any flavor. Once the steak is in the oven, you can proceed with the recipe as written, and if desired, add a splash of olive oil to the skillet with the butter when creating the pan sauce.
  1. Gather the ingredients. Position a rack in the center of the oven and preheat to 350 F.
  2. Pat the tomahawk steak dry with paper towels.
  3. Season very liberally with kosher salt and freshly ground pepper. Let the steak come to room temperature.
  4. Meanwhile, prepare the garlic. Trim off the top 1/4 inch of the garlic bulb. Drizzle with the oil and add a pinch of salt, then wrap in a foil tent, and roast the garlic for 30 minutes, until the cloves are soft. Remove from the oven and allow to cool. Increase the oven temperature to 425 F.
  5. Optional: Moisten a paper towel and wrap it around the steak’s rib bone, then wrap aluminum foil around the paper towel.
  6. In a large heavy-duty skillet (preferably cast-iron), heat the 2 tablespoons of oil over medium-high heat until it’s just starting to smoke. Lay the tomahawk steak into the skillet and sear for 3 minutes without touching it. (Step back a bit since it will smoke and spatter.)
  7. Using tongs and the bone as a handle, turn the steak over and cook for another 3 minutes without touching it. Using tongs and the bone as a handle, sear the short side of the steak opposite the bone, about 1 minute.
  8. Transfer the steak to a rimmed baking sheet and place in the oven, roasting 9 to 10 minutes, or until the desired doneness is reached.
    Alternatively, you can put the steak on a rack fitted into a baking sheet, which will allow air to flow evenly around the steak in the oven, thereby cooking the steak uniformly on both sides.
  9. Use an instant-read thermometer to measure the steak’s internal temperature―125 F for rare, 135 F for medium-rare, or 145 F for medium. The meat will continue to cook while it rests and increase by 5 to 10 degrees, so take that into account when pulling your steak out of the oven.
  10. While the steak is in the oven, add the butter to the skillet and melt over low heat. Squeeze the roasted garlic cloves into the butter, stirring with a wooden spoon to distribute, then add the thyme sprigs and continue to cook, about 2 minutes.
  11. When the steak is ready, take it out of the oven, and transfer it back into the skillet. Use a spoon to baste the butter and garlic over the steak. Turn the steak, and baste again, about 1 minute total. Transfer the steak to a cutting board, tent it with foil, and let it rest 10 minutes.
  12. If you’ve wrapped the bone in the optional paper towel and foil, remove it now.
  13. Slice the steak against the grain, then drizzle with more of the butter and garlic. Serve and enjoy.