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Chicken Fried Steak!

Posted
comment_10110

You cook and eat this and you will feel like you are completely cheating and totally blowing your Carnivore diet.  I was shocked how good this was and the wife, who will not touch a pork skin, loved the whole steak she ate.

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I pounded the round steak until super thin... 1/4".  Then drenched in egg and rolled in crushed pork skins and fried in a skillet.

To make the dish completely rounded out, pour some whole cream in a pan, salt and pepper, heat up, pour on steak and it is dang close to Cream Gravy.

 

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    comment_10136

    Spot on man. CFS is a staple of Texas cuisine. Try it with catfish too, it’s great.
    Add some cream cheese to your cream to thicken it up done or try this steak sauce. It’s fantastic.
    Recipe

    The BEST Steak Sauce
    INGREDIENTS

    1 cup unsalted butter (2 Sticks of butter)
    
8 ounces cream cheese

3/4 cup bone or beef broth

Truffle salt to taste

    INSTRUCTIONS

     
    • Heat the butter in a large sauce pot over high heat. Whisk often so the butter doesn't burn on the outside of the pan. The butter will start to bubble and froth up. Whisk often at this point. The butter will start to darken and turn brown. Remove from heat and keep whisking.

    • Add the cream cheese.

    • After a minute, slowly add the broth, truffle salt.

    • Use a stick blender to puree until smooth. Taste and adjust seasoning and truffle taste to your liking.

    • Pour into a mason jar. Cover and store in the fridge for up to 7 days. This sauce will thicken a lot overnight.
    • Serve with your favorite steak!
    This of course is good with any meat and even makes a good dip.


    Sent from my iPhone using Tapatalk

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    • 2 weeks later...
    comment_10581
    On 3/11/2025 at 6:55 PM, Mesa_John said:

    You cook and eat this and you will feel like you are completely cheating and totally blowing your Carnivore diet.  I was shocked how good this was and the wife, who will not touch a pork skin, loved the whole steak she ate.

    image.thumb.png.0d576d0440d99ca479171b4b47c92171.png

     

    I pounded the round steak until super thin... 1/4".  Then drenched in egg and rolled in crushed pork skins and fried in a skillet.

    To make the dish completely rounded out, pour some whole cream in a pan, salt and pepper, heat up, pour on steak and it is dang close to Cream Gravy.

     

    image.thumb.png.9dbe88c54ef56d8ffa041c3fd27f637c.png

    image.thumb.png.66f31e8c0f1cc5d421c343b5d266982c.png

    Our local Walmart had a pack of thin ribeyes on clearance and I made this using them. I didn't even pound them thinner. Just fried it up in some bacon grease. Wonderful taste and there were no leftovers.

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    comment_10594

    We are doing some fried pork tonight with ground pork rinds as a batter of such.

    First time down this road so it will be something new.

    My wife is insisting I need some variety in the way the meats are prepared. She seems happy with the experiments, so I roll with it. After working a 12–13-hour shift, coming home to feed the animals the last thing I am going to do is complain about what is cooked for dinner. LOL (many levels to that as well, LOL)

    She is talking about variety and I ate the same thing on Friday night as I did on Thursday night. Mostly, because it was incredibly good but also extremely easy/quick to prepare. She mentioned variety and I am thinking I could go burger/cheese/bacon/fried egg/cheese/bacon/fried egg stack again for the third night.

    Scott

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