| Name: |
lake gal
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| Subject: |
Country fried steak
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Date:
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1/11/2011 2:34:27 PM
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Anyone use rib-eyes for country fried steak?
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| Name: |
Mack
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| Subject: |
Country fried steak
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Date:
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1/11/2011 5:53:11 PM
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No, but it would have to be good, wouldn't it? Maybe a thinner cut ribeye? If prepared in the traditional Southern style slow cooked in gravy/onion in big iron skillet, it might be a killer.
Let us know how it went??
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| Name: |
Tall Cotton
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| Subject: |
Country fried steak
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Date:
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1/11/2011 6:55:18 PM
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Mack, Wouldn't that be Swiss Steak. CFS is battered and fried crisp. Ribeye would be good in either style with mashed potatoes and biscuits and green beans!
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| Name: |
Mack
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| Subject: |
Country fried steak
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Date:
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1/11/2011 7:51:12 PM
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I am not sure which it is, Swiss or CFS.
Momma' Nem" used Cube Steak, battered and fried crisp. Taken out and made gravy with drippings/flour/salt/pepper/milk in skillet. Put the steak back in a simmer in gravy for a "While".
Serve it up with mashed taters, steak gravy, green beans, Sliced Maters, chopped onions, fresh cornbread with BUTTER, and just a spoonfull of PearRelish, for the Maters.
Is that Swiss or CFS?
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| Name: |
Talullahhound
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| Subject: |
Country fried steak
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Date:
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1/11/2011 8:06:48 PM
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I'm sure you could use rib eyes for country fried steak, but it seems a shame to use that particular tender cut for CFS. I wonder if that marbling would make it greasy, instead of crispy.
I usually use cube steak. I think the lesser, leaner cuts actually produce better results.
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| Name: |
lake gal
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| Subject: |
Country fried steak
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Date:
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1/12/2011 8:47:48 AM
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Saw that Tyler Florence used it and thought why not. Making it this weekend. I'll let you know.
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| Name: |
Tall Cotton
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| Subject: |
Country fried steak
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Date:
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1/12/2011 5:21:14 PM
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Mack, no matter what you call it it sounds great! I can't wait for fresh green beans, corn and tomatoes!
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| Name: |
Talullahhound
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| Subject: |
Country fried steak
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Date:
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1/12/2011 6:42:55 PM
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Sounds interesting. Please let us know how it comes out.
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| Name: |
Talullahhound
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| Subject: |
ripe tomatoes
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Date:
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1/12/2011 6:44:45 PM
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I'm at that point in the winter where I would pay a very large amount of money for a fresh tomato that actually tastes like a tomato.
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| Name: |
Mack
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| Subject: |
ripe tomatoes
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Date:
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1/12/2011 6:59:04 PM
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Not likely until June for local "Non-gassed" produce. Sometimes a Roma tastes like it, but just barely. Or a Grape/cherry is just OK for salads.
Those folks industrious enough to can Summer Tomatoes are enjoying their efforts right now.
You are not alone with the pain.
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We make some killer country fried steak and typically use cubed steak and that doesn't mean others cuts won't work even better (the breading, breading process, and spicing is key to great results) The reason I usually use cubed steak is because it gives great results for a low price.....a rib-eye that is properly trimmed and prepared will give even better results so go for it
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| Name: |
roswellric
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| Subject: |
Country fried steak
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Date:
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1/13/2011 1:34:59 PM
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I might use the first cut boneless of course and pound it out so its a little thinner.
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| Name: |
muddauber
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| Subject: |
Country fried steak
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Date:
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1/14/2011 9:10:58 AM
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My problem with rib eye for CFS is if I knew it was a rib eye. Some things you are just used to being a certain way, and now the taste, texture etc is different. Expectation, smell etc all have a big impact on how you fell about something.
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| Name: |
lake gal
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| Subject: |
Country fried steak
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Date:
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1/16/2011 8:27:19 AM
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The ribeyes were awesome but the brining overpowered the dish. I would use the ribeyes again but definitely a different recipe http://www.dashrecipes.com/recipes/sunday-dinner/chicken-fried-steak-tyler-florence.html.
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Suggesting/ recommending a brine on this type of recipe surprises me, but I'm not surprised by your analysis of using it.
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| Name: |
Ulysses E. McGill
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| Subject: |
Try this
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Date:
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1/16/2011 2:37:36 PM (updated 1/16/2011 2:54:05 PM)
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After tenderizing, coat in seasoned flour (I season to taste with dried garlic, onion, lots of black pepper, and a pinch of red pepper, coreander, and basil). Dip the coated meat in an egg bath and coat again with crushed saltine crackers. Fry in olive oil. Just a note, if you fry them too hot, they will brown too quickly and before the meat is done. If this happens, place them on an airbake pan in the oven (at 300 degrees) for 15-20 minutes to insure they are properly done. Serve with a good coat of white gravy (my sons fav) or caramelized onion gravy (my fav).....makes my tummy growl just thinking about it.
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| Name: |
Talullahhound
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| Subject: |
Country fried steak
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Date:
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1/17/2011 5:30:04 PM
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I'm puzzling over his instructions to brine the meat. My understanding of the purpose of brining is to plump up the white meat on poultry to keep it moist. I could understand it better if he suggested some sort of marinade to flavor the meat... Hmmm.
I usually don't bother with the egg wash. I usually just dredge the meat in seasoned flour. I think the most important thing is not to turn the meat too soon. That usually results in the crust falling off.
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