Beef Recipes

Chicken Fried Steak

4 (8-ounce) pieces beef top round, about 1/2-inch thick

Several hours before mealtime season the meat with smoke rub and smoke the meat in your stovetop or meat smoker for 3 to 4 minutes. (Do not cook)

Preheat oven to 200 to 250 degrees F.

When ready to cook:

On a flat surface lined with plastic wrap pound the meat medalions into flat 1/4" - 1/3" thin steaks. Before pounding place another layer of platic wrap on top of the meat to avoid it sticking to your pounding instrument

1 1/2 cups buttermilk (Regular milk works also)
3 eggs
Kosher salt and freshly ground black pepper
2 1/2 cups all-purpose flour
1/8 Cup Kosher salt
1/8 Cup Black Pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon cayenne pepper
Canola oil

Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels. Repeat with the remaining meat.

Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.

1/2 pound slab bacon chopped
2 heaping tablespoons all-purpose flour
2 cups whole milk, heated
2 tablespoons heavy cream
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper
Green onion

Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute.

Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened.

Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper.

Do the gravy first then fry the oysters 1 pint oysters, drained many as you like same process as the steaks Do the oysters last so they don't sit in the oven too long

Plate:

Fried steak, then oysters, then gravy and top with green onion

Bryan's Stuff