Sunday, March 8, 2009

Mar 08: Chicken Fried Steak

I received a gift. A needle meat tenderizer. However, looking at the "needles", they seem more like little blades than needles.

There are many ways to tenderize tougher cuts of meat. There are chemical meat tenderizers or you can use mechanical force, such as, a mallet, cubing or using a needle tenderizer.

With mechanical force method, the objective is to shorten the tough meat fibers into easier to chew lengths.

The blades of the meat tenderizer.

I recently purchased a beef bottom round. The beef bottom round is classified as a less-tender cut of meat.

With the beef, I tried my hand a chicken fried steak.

Chicken Fried Steak
4 Slices Beef Bottom Round - taken off a roast about 3/8" thick
Seasoned Salt - I used Cajun Seasoned Salt
2 Eggs, beaten
Oil for deep frying

Take the meat tenderizer and poke both sides of the meat. Go over a few times.

Left piece was just flattened with a mallet while the steak on the right was tenderized.

A fully tenderized steak.

For flouring the meat, the typical steps are taken.
1. Season the beef.
2. Lightly flour the beef and shake off the excess.
3. Dip in the beaten egg
4. Dip in the flour again for the final coating.

Fry about 3 minutes per side.

The finished Chicken fried steak.

Actually, you have to have gravy... Now it's finished. :)

The needle tenderizer worked like a charm. Of course, the tenderizer won't convert the less tender cut into a filet mignon, but does make for a tasty steak. :)

No comments: