Cooked by traditional methods, the chuck is a somewhat tough cut of meat. Cook the meat in hot oil for a short period of time insulated in a thick batter and the steak becomes tender. The flavor of chuck steak is not an issue as it has a full flavored beefy taste. The crispy golden batter of a chicken-fried chuck steak adds to that beefy flavor. There are other methods of frying boneless chuck steak, but chicken fried chuck steak is certainly among the best.
Things You'll Need
- Cutting board
- Sharp knife
- Meat hammer
- 1 1/2 cups flour
- 1 tsp. salt
- 1 tsp. pepper
- 1 1/2 cups whole milk
- Two eggs
- 2 drops egg-shade food coloring
- Empty tray
- Heavy skillet
- Vegetable oil
- Oil thermometer
- Empty tray
- Stem meat thermometer
Select four boneless well marbled, but not overly, fat chuck steaks weighing approximately 6 ounces each. Ask the butcher to tenderize them.
Lay the steaks on a heavy cutting board and trim them of excess fat with a sharp knife. Use a meat hammer to gently pound the steaks to approximately half the thickness produced by the tenderizer machine and set aside.
Mix the flour, salt and pepper in a bowl.
Combine the milk, eggs and food color and lightly beat together with a whisk until thoroughly mixed. The egg-shade food coloring gives the finished steak an appetizing golden color.
Arrange the bowl of seasoned flour on the left side of the workspace counter. Place the bowl containing the milk solution immediately to the right of the flour. Set the tray of cube steaks next in line on the counter, and place an empty tray to the right of the chuck steaks.
Set a heavy skillet, at least 3-inches deep, on the stove burner and fill it two-thirds of the way with vegetable oil. Turn the burner to medium and heat the oil to 325 degrees F as measured by an oil thermometer.
Alternate hands when preparing. The idea is to keep the left hand wet and the right hand dry, preventing a build-up of batter on your hands that interferes with the breading process. Remove a steak from the tray with the left hand and lay it in the flour. Use your right hand to completely cover the steak with the flour mixture and drop it into the milk mixture. Use your left hand to remove it from the milk mixture, allow it to drain for several seconds and place it back in the flour. With your right hand, cover the steak completely with flour while pressing down gently on the steak to make certain the flour is embedded in the meat. Use the right hand to lay the steak on the empty tray to your right.
Carefully slip the chuck steaks into the oil, make certain the oil level does not rise above the top of the skillet.
Turn the chuck steaks once approximately three minutes after placing them in the oil and cook for an additional three to four minutes. Use a pair of tongs to hold a steak above the oil and insert a stem meat thermometer into the interior of the meat. Cook until the meat reaches 160 degrees F. The steaks float freely in the oil when they are done.