Texas Chicken-fried Rib-eye with Tabasco Cream Gravy

'Chicken-Fried Steak' is a Texas institution.

• 4 to 6 well-trimmed rib-eye steaks, cut 1/8 inch thick (approx. 7 ounces each)
• 3 cups seasoned flour for frying
• Egg wash made from 3 eggs well beaten with 4 cups milk
• 4 cups Japanese (panko) breadcrumbs, seasoned with  2 teaspoons salt and 2 teaspoons Cajun-style meat-seasoning blend
• Canola oil for deep-frying, heated to 350°F

Tabasco Cream Gravy

• 1/2 cup bacon or sausage drippings
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground black pepper
• 2 teaspoons chicken base paste or 2 cups rich chicken stock
• 4 cups whole milk, or more as needed
• 2 tablespoons Tabasco sauce
• Salt to taste

METHOD

Pat steaks dry using absorbent paper towels.  Place each steak between two sheets of plastic wrap and pound to about half their thickness with a meat-tenderizing mallet.  Dredge steaks in seasoned flour, coating well and shaking to remove all excess flour.  Dip steaks in egg wash, coating well.  Then press steak into seasoned Japanese breadcrumbs, coating well on both sides and shaking off excess crumbs.  Refrigerate steaks until you are ready to fry them.

Make the Tabasco Cream Gravy. Heat drippings in a heavy cast-iron skillet over medium heat.  When drippings are hot, add flour all at once and whisk to blend well.  Cook, whisking constantly, for 3 to 4  minutes.  Add pepper and chicken base paste, stirring to blend well.  Add milk and whisk until smooth.  Bring gravy to a full boil to thicken; boil for about 1 minute.  Lower heat and season to taste with salt and additional black pepper, if needed.  Stir in Tabasco sauce.  Thin gravy with additional whole milk as needed.

Deep-fry breaded steaks in preheated oil.  Cook only until crust is crisp and medium-golden brown, about 4 minutes, turning once.  Do not overcook steaks; they should be served medium-rare to medium so they are fork tender.  Place steaks on individual plates and top with a liberal amount of gravy.

Serves: 4 to 6

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this recipe from www.inmamaskithchen.com

Reprinted with permission from © Terry Thompson-Anderson, Texas on the Plate, published by Shearer Publishing click for book review

 

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