Food Network: Chicken Fried Steak

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Chicken Fried Steak
Recipe courtesy Alton Brown, 2006

Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves

Instructions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both
sides with the salt and pepper. Place the flour into a pie pan. Place the eggs
into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the
meat, using a needling device, until each slice is 1/4-inch thick. Once
tenderized, dredge the meat again in the flour, followed by the egg and finally in
the flour again. Repeat with all the pieces of meat. Place the meat onto a plate
and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided
skillet and set over medium-high heat. Once the oil begins to shimmer, add the
meat in batches, being careful not to overcrowd the pan. Cook each piece on both
sides until golden brown, approximately 4 minutes per side. Remove the steaks to a

wire rack set in a half sheet pan and place into the oven. Repeat until all of the
meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3
tablespoons of the flour left over from the dredging. Add the chicken broth and
deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add
the milk and thyme and whisk until the gravy coats the back of a spoon,
approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if
needed. Serve the gravy over the steaks.