Chicken-fried Steak (Texas Monthly, April 2011)
Think you know how to cook like a Texan? Chef Grady Spears shows us how it’s done.
Camera by Brian Birzer, Produced by Pamela Hastings
1 1/2 CUPS FLOUR
2 TEASPOONS KOSHER SALT
3 TEASPOONS FRESHLY GROUND PEPPER
4 TABLESPOONS PAPRIKA
1/2 CUP BUTTERMILK
1/2 CUP SHINER BOCK OR ANY GOOD BOCK BEER
2 CUPS PEANUT OIL
4 TENDERIZED ROUND STEAKS (ABOUT 1/2 POUND EACH)
Prepare the flour spice by blending the flour, salt, pepper, and paprika. Set aside on a plate or wax paper. Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the buttermilk and beer. Whisk to blend. Set aside.
In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide on steak into the hot oil. Cook the steak about 5 minutes. Turn it, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225 degree oven until all four are done. Serve.