KENTUCKY FRIED STEAK WITH CREAM GRAVY
Since reverse-engineering KFC's 'Colonel's Secret Original Recipe Seasoning', I've discovered the best chicken fried steak ever -- one made with my Recipe #453973 -- and my Recipe #490043.
Provided by The Spice Guru
Categories Steak
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE: THIS RECIPE REQUIRES 2 1/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY. (STEP ONE): GRIND 16 saltine crackers in a food processor until crumbly; ADD 1 1/2 cups all purpose flour and 2 1/2 tablespoons prepared Recipe #453973; PULSE mixture until it is coarsely powderized; POUR the mixture into a large resealable container or Ziploc bag.
- FILL a large bowl with almost-hot water; SOAK cube steaks in water for a minute or two.
- CUT cube steaks into serving-size portions (steaks will shrink, then puff slightly after frying); PLACE 1 cube steak at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat steaks until evenly and generously breaded.
- PLACE breaded cube steaks on a wire rack; BREAD remaining steaks; ALLOW to rest and absorb the breading for a few minutes before frying.
- PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR) preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge).
- PREPARE the CREAM GRAVY: Melt 3 tablespoons salted butter or pork fat over medium low heat in a large saucepan, Stir in 3 tablespoons all-purpose flour. Cook until bubbly but not browned. Warm 2 cups milk in a microwave oven. Whisk constantly while adding warmed milk to butter/flour roux all at once, until smooth. Raise heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika. Whisk constantly until mixture begins to bubble. Reduce heat to medium. Cook until completely thickened and flavors develop, whisking often. Adjust seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk). Reduce heat to lowest setting. Cover gravy loosely and stir occasionally until served.
- ADD breaded cube steaks one at a time, carefully with tongs into the deep-frying oil without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time).
- DEEP-FRY cube steaks about 7 minutes until golden brown and fully cooked, depending on portion/size (when center reaches 145°F when tested with an instant-read thermometer).
- PLACE cube steaks onto absorbent paper to drain.
- SERVE with the cream gravy and enjoy!
KENTUCKY STEAK MARINADE
Make and share this Kentucky Steak Marinade recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Time 10m
Yield 1 1/2 cs.
Number Of Ingredients 8
Steps:
- Mix all the ingredients.
- Marinate steaks for at least 2 hours but preferably longer.
- Grill the steaks over an outdoor grill for best flavor (and to tempt your neighbors with the wonderful smell!).
KENTUCKY BOURBON STEAK BITES
Provided by Food Network
Categories appetizer
Time 1h55m
Yield 36 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.
KENTUCKY BOURBON SIRLOIN STEAK
Provided by Michael Lomonaco
Categories Bourbon Beef Sauté Valentine's Day Kentucky Derby Father's Day Steak Pan-Fry Shallot
Yield Serves 4
Number Of Ingredients 9
Steps:
- 1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
- 2. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
- 3. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.
- 4. Pour some sauce over each steak and serve.
KANSAS CITY STEAK SAUCE
Provided by Melanie Barnard
Categories Sauce Onion Fourth of July Kid-Friendly Quick & Easy Backyard BBQ Summer Tailgating Small Plates
Yield Makes about 3 cups to sauce 5 pounds of chicken, ribs, steak, or burgers
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the oil and cook the onion and celery over medium heat until softened, about 5 minutes. Add the anise seeds and cook, stirring, for 1 minute. Add the celery seeds and cook, stirring, for 30 seconds. Stir in the mustard until dissolved, then stir in the remaining ingredients. Bring to a boil, then reduce the heat to medium-low and simmer until lightly thickened, 15 to 20 minutes.
- The sauce can be made up to a month ahead and refrigerated. Return to room temperature before brushing on during last 20 minutes of grilling.
More about "kentucky steak sauce recipes"
10 STEAK SAUCES YOU CAN MAKE IN MINUTES | BBC GOOD FOOD
From bbcgoodfood.com
- Cheat's peppercorn sauce. 20 mins. This classic, creamy steak sauce can be ready in no time. Put 2 tbsp red wine vinegar into a large, non-stick frying pan and bring to a simmer.
- Chimichurri. 10 mins. Chimichurri is a South American steak sauce similar to salsa verde – but with a little kick. It's the perfect balance for a rich steak.
- Béarnaise sauce. 20 mins. If you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged Béarnaise. Put 2 egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add 1 tsp tarragon vinegar.
- Black bean & sesame sauce. 25 mins. Team the umami flavour of steak with a deeply savoury Asian-style sauce, thickened with hardy black beans.
- Salsa verde. 10 mins. This piquant Italian green sauce doesn’t require any cooking. Chop a bunch of tarragon and 2 packs of parsley into small pieces and mix in a bowl with 1 tsp sea salt, 40g small capers, 3 tsp Dijon mustard and 2 crushed garlic cloves.
- Quick red wine sauce. 20 mins. Opt for a bistro classic by making a rich, boozy jus. Put 250ml beef stock into a saucepan and reduce by half. Add 125ml red wine, 2 tsp dark brown sugar and 1 tsp balsamic vinegar.
- Teriyaki sauce. 15 mins. This Japanese sauce has the sweet/savoury balance honed to a tee. Pour 350ml water into a small saucepan with 85g light brown sugar, 70ml light soy sauce, 1 large crushed garlic clove, and a 4cm piece of finely grated ginger.
- Super-swift mustard sauce. 10 minutes. It doesn't get much simpler than a two-component sauce. Mix 2 tbsp Dijon mustard with 100g crème frâiche in a saucepan and heat gently until simmering.
- Blue cheese sauce. 5 mins. Steak and blue cheese is a match made in heaven. The addition of stilton in this speedy recipe really packs a punch.
- Mushroom sauce. 15 mins. We’d never turn our noses up at retro-style grilled mushrooms, but this creamy sauce is a little more refined. Pour 1 tbsp olive oil into a saucepan over a high heat and add 6 sliced chestnut mushrooms.
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