| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 45 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 45 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 531 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 39 g |
| Cholesterol | 198 mg |
| Sodium | 706 mg |
| Serving Size | 1 of 6 servings |
| Calories | 531 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 39 g |
| Cholesterol | 198 mg |
| Sodium | 706 mg |
Reviews
What does NBSP mean?
Delicious! Crispy outside and flavorful gravy. Used ground thyme since I was out of fresh.
Meh.
Keeping this recipe. Prepped and seasoned the meat about an hour before cooking, and used a little more salt. My daughter loved it and said it was a keeper. I did use a little more flour, garlic powder, salt and pepper to the gravy. Will have to make this a couple more times to perfect it. I think letting the meat set with the salt and pepper helped a lot.
This is an excellent recipe, save the chicken broth in the gravy. The flavor just didn’t seem right for me. YMMV. But otherwise it’s a killer CFS. I have to point out, due to comments below about batter not adhering properly- it’s important that you follow the recipe EXACTLY, and that includes using a needling tenderizer, plus resting the meat. Pounding it with a spiked mallet will produce a completely different texture. Different texture= difference in bonding. You cannot destroy the poor piece of meat, or buy a cube steak, then turn around and give this recipe 1 star, with complaints of breading sliding off, because you no longer have anything close to the same texture.
Alton does it again.
Considering frying is not my forte it came out ok. I say ok because this just didn’t have much flavor even though I salted and peppered it. It didn’t come out as crunchy as I wanted but maybe that’s my inexperience in frying. Letting the floured mat set for awhile really does help prevent the coating from coming off though.
Super simple meal for the weeknight. Goes great with green beans. The time to cook allows you to clean up as you go so when you’re done the meal there is only one pan to clean.
Super easy to make and so delicious! A keeper! I always use lemon thyme because this is what I have on hand but I think it adds a little something to the gravy. My husband and I love this!
What a bunch of nastiness, NOT the food, why comment if you have not tried this…I get the lard , it’s definitely a rare favorite only rare because of the clogging arteries, it’s to each their own HOWEVER, if you don’t have anything nice to say???? I know everyone has a Mama or dad that taught them…THIS IS TO RATE RECIPES BY PEOPLE WHO HAVE MADE IT…