Quickpanfriedsteaks Recipes

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

QUICK COUNTRY-FRIED STEAK

Steps:

• Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
• Heat 1/4 cup vegetable oil in a skillet over medium heat.
• Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
• Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
• Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.

QUICK AND EASY PAN FRIED CHICKEN

Steps:

• Bone the chicken legs being careful to leave the skin on. Pat the skin side dry with a paper towel and salt liberally.
• Meanwhile heat the oil in a large frying pan on medium heat.
• Place the chicken pieces skin side down into the pan; now salt the top side of the chicken using remaining salt and do the same with the oregano.
• Cook without turning for precisely 15 minutes; you will see the chicken cooking through from the bottom upwards. Dont be tempted to continue the cooking over the 15 minutes because we are now going to flip the chicken over for 2 to 3 minutes only to finish off the topside.
• Plate with skin side down and serve with seasonal vegetables or salad.
• Watch for the look of surprise on others faces as they take the first crispy, succulent mouthful.

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

QUICK CHICKEN-FRIED STEAK WITH PAN GRAVY

Steps:

• Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
• Stir with fork until well blended.
• Put 1/2 C milk in bowl.
• Dip steak in milk first, then coat generously with flour mixture.
• Heat oil in skillet until it reaches 375°F.
• Add steaks to skillet.
• Cook until seared and well crusted on one side, about 2 minutes.
• Turn steaks with tongs, cook 2 more minutes for medium.
• Transfer steaks to a plate. Keep warm.
• To prepare gravy, pour off all but 4 T cooking oil from pan.
• Return pan to medium heat.
• Whisk in remaining 4 T flour; cook 1 minute.
• Whisk in milk; cook until thick, 3 minutes.
• Add more milk if gravy becomes too thick.
• Season with salt, pepper, and paprika.
• Serve with steak and mashed potatoes.