Description
Bobby Flay’s chicken fried steak delivers Southern comfort with a bold culinary punch. Crispy golden breading and rich cream gravy create a hearty meal that brings Texas ranch flavors straight to your plate.
Ingredients
Scale
Meat:
- 1 ¼ pounds (567 grams) boneless round steak, fat trimmed and pounded to ¼-inch thickness
- ½ pound (227 grams) slab bacon, cut into lardons
Flour and Seasoning:
- 2 ½ cups all-purpose flour
- 2 heaping tablespoons all-purpose flour (for the gravy)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 1 teaspoon cayenne pepper
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquid and Additional Ingredients:
- 1 ½ cups buttermilk
- Canola oil, for frying (about 2 inches deep in the pan)
- 2 cups whole milk, heated
- 2 tablespoons heavy cream
- 1 tablespoon finely chopped fresh thyme, plus more for garnish
Instructions
- Warm the oven to 250 degrees Fahrenheit (120 degrees Celsius). Slice the steak into four uniform portions.
- Create a seasoned buttermilk bath by incorporating a pinch of salt and black pepper. In a separate mixing container, blend 2 1/2 cups all-purpose flour with garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons kosher salt, and 1/2 teaspoon ground black pepper. Distribute the flour mixture between two separate baking dishes.
- Thoroughly coat each steak piece in the initial flour mixture, gently shaking off excess. Immerse the floured meat into the buttermilk, allowing any surplus liquid to drip away. Return the piece to the second flour dish, ensuring complete and even coverage.
- Heat approximately 2 inches of canola oil in a large cast-iron skillet over medium-high heat until the temperature reaches 350 degrees Fahrenheit (175 degrees Celsius). Carefully fry two steaks simultaneously, rotating to achieve a golden-brown and crispy exterior on both sides. Transfer the cooked pieces to a paper towel-lined plate, sprinkling with additional salt. Maintain the steaks’ temperature by placing them on a rack inside the preheated oven.
- Retain roughly 2 tablespoons of cooking fat and crispy remnants in the skillet. Introduce bacon lardons and cook until they transform into crisp, golden morsels. Extract the lardons using a slotted spoon and drain on a paper towel.
- Reduce the skillet’s heat to medium. Incorporate 2 heaping tablespoons of flour, stirring continuously for one minute. Gradually introduce warm milk, whisking consistently until the gravy thickens. Blend in heavy cream and chopped thyme, seasoning with salt and pepper to personal preference.
- Present the chicken fried steaks by generously pouring gravy over each piece and garnishing with the prepared bacon lardons. Sprinkle fresh thyme leaves as a final touch for enhanced visual appeal and flavor.
Notes
- Buttermilk tenderizes the meat, breaking down tough fibers for a melt-in-your-mouth texture.
- Slow-cooking the gravy develops deep, rich flavors that complement the crispy steak.
- High-temperature oil ensures a golden, crunchy exterior without absorbing excess grease.
- Generous seasoning transforms the round steak into a mouthwatering chicken-fried delight.
- Choosing quality round steak guarantees a delicious, budget-friendly meal that rivals restaurant versions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 830 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 46 g
- Saturated Fat: 16 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg