The amazing thing about purchasing a whole/half/quarter cow is the order is so customizable! You get to choose, within reason of course, what cuts you get, how much fat is trimmed, how thick you want your steaks, if you’d rather have more ground beef, etc. It can be overwhelming at first, which is why we want to help as much as we can. We are always available for ideas, tips, and suggestions. If you’re anything like me before I got into this, you have probably had to google what kind of meat to use for a recipe. What’s the difference between certain cuts? Is a Porterhouse and T-Bone steak the same thing?
Did you know you can get your grass-fed round roasts cut into tenderized fillets instead of individual roasts? This opens up many recipe options like the all-time favorite Chicken Fried Steak! Others include philly cheese steaks, pepper steak and rice, fajitas, and grilled round steak. These tenderized fillets are ideal because they require no additional tenderization from the cook (think pounding with a meat mallet – although a great stress release after a bad day). These fillets have been cross-cut tenderized at the butcher and then packaged in groups of two or four steaks. They have great flavor by themselves and are very lean.
Preparation of the Chicken Fried Steaks is easy! Let’s get cooking!
- 1 package of tenderized round roast fillets
- 2 eggs
- 1/4 cup of milk
- 2 Cups of seasoned flour (I season with salt, mild paprika or a little cayenne pepper, and lots of pepper)
- Salt to taste
- Pepper to taste
- Canola Oil
- Beat the two eggs in a shallow, wide bowl (you are going to dredge the steaks in these bowls so they should be large enough to fit the steak in them) with milk until very well mixed.
- In a second shallow, wide bowl add the seasoned flour (Instead I used a ziplock baggie to use the good ol’ shake and bake method. This is not recommended, however, as the steaks are thin and flexible and fold in on themselves. I ended up having to work with it a bit)
- Pat the steaks dry with a paper towel and then season generously with salt and pepper (What’s your preference? More pepper or more salt?)
- Take the seasoned steak and dredge it in the flour bowl, forcing flour into the meat with your fingers.
- Remove the steak from the flour bowl and then soak it in the egg mixture.
- Repeat the flour coating one more time. This is important to get that good thick breading we all like.
- Put the steak on a rack and repeat this process for all the steaks.
- Pre-heat a cast iron skillet with approximately 1/2 inch of oil covering the bottom of the skillet.
- Once the oil is hot, add a steak or steaks to the frying pan. Be careful not to crowd the steaks, there should be space between each steak in the skillet.
- Fry over high heat for approximately 2 to 5 minutes per side until the coating is golden brown – be careful not to burn the coating by leaving the steak too long. Flip the steak and cook for half the amount of time on the second side or until golden brown.
- Remove the steaks to a plate and place in a warmer until ready to eat.
- These chicken fried steaks should be medium rare to medium. If you want them more well-done then you can place them back in the skillet, and then put the skillet in a 350 degree oven and bake for 15 to 30 minutes.
Grass-Fed Chicken Fried Steak is a great way to serve round steak and it is very fast to prepare once you have mastered the recipe. These steaks are great served alone with mashed potatoes and a salad, This time I went completely southern with it and paired the steak with mashed potatoes/gravy and fried okra and squash. They make great steak sandwiches. We like to have ours on a large hamburger bun, with mustard, pickles, tomatoes, and lettuce. Yum!
Let us know what you think below! Also, share your recipes using round roast fillets.