Chicken Fried Elk Steak with Country Gravy
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
4
-
Calories
502 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Fried Elk Steak with Country Gravy
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Coated in a crispy, seasoned breading and smothered in creamy gravy, this is an elk steak recipe the whole family will enjoy!
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Ingredients
Steak:
- 4 elk sirloin steaks (or round steaks, cube steaks, etc.)
- salt and pepper, to taste
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon Worcestershire sauce
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- Peanut oil, for frying
Gravy:
- 2 tablespoon all-purpose flour
- 2 tablespoon butter
- 2 cups whole milk
- salt and pepper, to taste
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Instructions
Steak:
- Preheat oven to 250°F. Prepare a sheet pan with a wire rack to keep the steaks warm until you have finished cooking all of them.
- Prepare flour and egg mixtures in separate shallow bowls. To one bowl, add egg, buttermilk, Worcestershire sauce, salt, and pepper. Stir to combine. To the other bowl, add flour, cornstarch, salt, garlic powder, paprika, baking powder, and black pepper. Stir to combine. Set bowls aside until ready to use.
- Pat steaks dry with paper towels. Work with one steak at a time. Using the textured surface of the meat tenderizer, tenderize both sides of the meat. Once you tenderize the meat, use the smooth side of the tenderizer to pound the meat into ¼" thick pieces.
- Season the steaks all over with salt and pepper. Working with one steak at a time, coat the steak in the flour mixture. Press the flour mixture into the steak and shake off the excess.
- Dredge the steak in the egg and buttermilk mixture and let the excess drip off.
- Coat the steak in the flour mixture a second time. Press the flour mixture into the steak and shake off the excess.
- Place battered steaks onto a wire rack on a baking sheet to let the excess flour fall off. Place the baking sheet in the fridge for 30 minutes to let the batter adhere to the steak.
- Pour 1" of peanut oil into the deep frying pan. Heat to 375°F.
- Fry one steak at a time. Use tongs to gently lower the steak into the hot oil to avoid splashing. Cook for 2 minutes. Flip the steak and cook for an additional 2 minutes or until the outside is golden brown and crispy. Remove the steak to a wire rack on a baking sheet and place it in the 250°F oven.
- Repeat the process until you have cooked the remaining steaks.
Gravy:
- While the oil is heating, prepare the gravy.
- Heat a small saucepan over medium heat. Add the butter and let it melt.
- Add flour, salt and pepper. Using a wire whisk, stir to combine. Cook the mixture until it turns browned and bubbly, which should take about 2 minutes.
- Add whole milk to the saucepan and bring the mixture to a boil, stirring occasionally. Reduce to medium-low heat and cook until the gravy is thickened, about 3-5 minutes. Taste and add additional seasoning, if desired. Keep the gravy warm until the steaks finish cooking.
Serving:
- Top each steak with gravy. Serve hot and enjoy!
Equipments used:
Notes
- I used elk sirloin steak for this recipe, but traditionally, people use cube steak. Cube steak (or cubed steak) is typically made from tenderized round steak. However, you can tenderize many cuts of meat to make chicken fried steak. You can use any high-temperature oil like canola oil, vegetable oil, etc. in place of peanut oil If you don't have a meat tenderizer, you can also place the steak between two pieces of plastic wrap and use a rolling pin to flatten the steak. Cube steak that's already been tenderized is also an option. When choosing a pan for this recipe, make sure it is deep enough to accommodate at least 1 inch of oil with room for bubbling without spilling over. Set up your dredging station right next to your frying station. It can get a little messy so it's nice to keep the mess in one spot in the kitchen! If the gravy gets too thick while waiting for the steaks to cook, add a little more milk to thin it out just before serving.
- I used elk sirloin steak for this recipe, but traditionally, people use cube steak. Cube steak (or cubed steak) is typically made from tenderized round steak. However, you can tenderize many cuts of meat to make chicken fried steak.
- You can use any high-temperature oil like canola oil, vegetable oil, etc. in place of peanut oil
- If you don't have a meat tenderizer, you can also place the steak between two pieces of plastic wrap and use a rolling pin to flatten the steak. Cube steak that's already been tenderized is also an option.
- When choosing a pan for this recipe, make sure it is deep enough to accommodate at least 1 inch of oil with room for bubbling without spilling over.
- Set up your dredging station right next to your frying station. It can get a little messy so it's nice to keep the mess in one spot in the kitchen!
- If the gravy gets too thick while waiting for the steaks to cook, add a little more milk to thin it out just before serving.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
29g
(10%)
Protein
35g
(70%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
45mg
(15%)
Sodium
794mg
(33%)
Potassium
769mg
(22%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
445IU
(9%)
Vitamin C
1mg
(1%)
Calcium
202mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 35g | 70% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 794mg | 33% |
| Potassium | 769mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 202mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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