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How to Make the Perfect Chicken-Fried Steak

Want meaty, gravy-smothered perfection? Here's how to do it

This week on You Can Do This!, tips and tricks guru Clifford Endo combats all of the usual pitfalls of comfort food favorite chicken fried steak. The result is a medium rare cut of beef surrounded by the characteristic crust, and smothered with a flavor-packed all-meat gravy. Sound too good to be true? Watch the video above to find out how to create it at home.

Chicken Fried Steak

1 New York strip
2 cloves garlic, crushed, plus 2 tablespoons minced garlic
1 cup demi glace
1/4 teaspoon xantham gum
1/3 cup beef fat
3 large eggs, whisked
1 egg yolk
2 cups flour
Oil for frying

Place steak, garlic and butter in a resealable plastic bag that can withstand high temperatures. Using a large bowl of water, displace the air inside the bag by submerging the steak with the bag almost entirely sealed, leaving only a small space open with your finger inside. When the water line comes up to that edge, slowly remove your finger, sealing the last piece of the strip.

Place sealed bag in a water bath with an immersion circulator at 133 degrees Fahrenheit and cook for at least an hour after the water bath has returned to temperature.

Heat the demi glace and xanthan gum in a saucepan, whisking constantly, until the mixture simmers. Whisk in the beef fat. Temper the egg yolk in a small bowl with a little of the hot liquid, and then return the mixture to the sauce pan. Season with salt and pepper.

Remove steak from water bath. Dredge first in flour, then in beaten eggs, than back in the flour. Lay gently in to a pot of hot oil at 350 degrees and fry until the outside coating has turned a golden brown, about 3–5 minutes.

Plate and ladle on the gravy.

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