Country Fried Steak

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Country Fried Steak

Name: Country Fried Steak
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 (1 1/2 to 2 pounds) flank steak; Salt and pepper; 2 1/2 cups flour; Essence, recipe follows; 2 eggs, beaten with 2 tablespoons milk; Vegetable oil for frying; 6 ounces finely chopped bacon; 1/4 cup minced onions; 3 cups whole milk; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

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Total: 45 min

Prep: 5 min
Cook: 40 min

Yield: 4 servings

Total: 45 min

Prep: 5 min
Cook: 40 min

Yield: 4 servings

Ingredients

1 (1 1/2 to 2 pounds) flank steak

Salt and pepper

2 1/2 cups flour

Essence, recipe follows

2 eggs, beaten with 2 tablespoons milk

Vegetable oil for frying

6 ounces finely chopped bacon

1/4 cup minced onions

3 cups whole milk

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with Essence. Dredge the steaks in the season flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to saute for 2 to 3 minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with salt and black pepper. Spoon the gravy over each steak.

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):

Yield: about 2/3 cup

Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):

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