Watch as Alton Brown reveals the secrets to cooking skirt steak with a crispy crust. In this Good Eats video, he simplifies ash management prior to adding steaks directly to the grill. Alton elaborates on each side’s length of cook time, post grill braise and correct slicing of beef so as to avoid long meat fibers in the final dish.
Join Guy Fieri as he visits The Green Mesquite BBQ restaurant in Austin, Texas. Known for their brisket, ribs, scratch-made jambalaya and a variety of sandwiches, Guy is there to try Green Mesquite's chicken fried steak. Owner Tom Davis walks Guy through his process for making this Texas favorite. Tom whisks eggs and whole milk together to create the batter. He then mixes self-rising flour, a seasoned pepper mix (salt, sugar, pepper and dried bell peppers) and dry ranch dressing mix for the breading. The steak is first coated in batter before being covered with breading mix. Tom repeats the process, double-dipping the steak before deep-frying it for three minutes. Tom coats the steak with lots of white gravy before dishing it up. Guy takes a bite, noting it's tender enough to be cut with a fork, and mentioning that he can taste the ranch dressing in the batter, which is one of the thickest he's ever had on a country fried steak.