KFS - Kettle Fried Steak

MS2SB · 08-14-2012, 11:17 AM

I tried Kettle Fried Chicken a few weeks ago and the wife and I absolutely loved it. It was really easy to do and it got me to thinking.

"Self!" I said to my self
"Yes?" I replied
"You & I agree that chicken is our second favorite thing to eat chicken fried right?"
"That's right. What's on your mind?" I asked.
"You think that kooky Kettle Fry technique would work for our favorite chicken fried application?
"Well self there's only one way to find out."

I started with a couple of cheap chuck steaks
Steaks.jpg

Then hit them hard with the needler to tenderize them
Tenderized.jpg

I then put them into a bath of butter milk, season salt and sirachi and let them marinate for about 2-hours
Marinating.jpg

I made a dredge of 1C flour, 1C corn meal, 1/8 tsp baking powder & some more Lawry's
Dredge.jpg

After I pulled the steaks out of the marinade I noticed that the vein of fat & connective tissue running through the steaks had softened considerably so I cut it out and divided each steak into smaller portions, then dipped in the dredge, back into the buttermilk sirachi mix and then into the dredge again.
Battered.jpg

After about a 30-minute rest they went onto the kettle indirect over some oak lump.
Cooking.jpg

Cooked them for about 5-6 minutes/side and then pulled them off.
Done.jpg

I whipped up some buttermilk, fatty gravy
Fatty Gravy.jpg

and some home fries
Hashbrowns.jpg

and plated the whole thing up.
Plated.jpg

A couple of thoughts on this.
1) The batter crisped up really nicely however it didn't really stick to the steak the way that I would have liked it to. I have this same problem when I shallow fry chicken fried steak in a skillet. This leads be to believe that I have a problem in my batter or dredging technique. Any thoughts on this would be welcome.

2) The steaks weren't tough, but they weren't quite as melt in your mouth tender as I would like them to be. So either I need to needle/beat the steaks more, or I'm using the wrong cut of meat. What cut of meat do other brethren use for their chicken fried steak?

3) I would definitely take this as proof of concept on Kettle Fried Steak. The results were good but not perfect and I think with a little bit of tweaking this could be out of this world good.

Thanks for looking.

seadad9903 · 08-14-2012, 11:50 AM

try corn starch, wet batter, flour dredge. as for cut, I think the cut you're using is fine, just beat the snot out of it. most CFS is made with cubed steak which you can usually pull apart with your hands

seadad9903 · 08-14-2012, 11:51 AM

oh, looks good by the way

TheBear · 08-14-2012, 11:57 AM

what temp did you cook them at? I think higher is better
you could throw a pan down sprayed with oil and let that get hot. once you put the steaks down they start to cook quickly.

perhaps let them setup in the fridge for a little while.

MS2SB · 08-14-2012, 12:03 PM

Not sure what the temp was. It was hot though. Had all the vents wide open and the baskets completely fully of red hot lump, probably in the 400-425 range. I'll try both the corn starch method and letting them setup in the fridge for a bit. These I let setup on the counter for 30 minutes or so. Dry environment of the fridge might be helpful.

caseydog · 08-14-2012, 12:48 PM

Quote:

Originally Posted by MS2SB

1) The batter crisped up really nicely however it didn't really stick to the steak the way that I would have liked it to. I have this same problem when I shallow fry chicken fried steak in a skillet. This leads be to believe that I have a problem in my batter or dredging technique. Any thoughts on this would be welcome.

2) The steaks weren't tough, but they weren't quite as melt in your mouth tender as I would like them to be. So either I need to needle/beat the steaks more, or I'm using the wrong cut of meat. What cut of meat do other brethren use for their chicken fried steak?

3) I would definitely take this as proof of concept on Kettle Fried Steak. The results were good but not perfect and I think with a little bit of tweaking this could be out of this world good.

Thanks for looking.

1. Try mixing an egg or two in with your buttermilk dredge, and add a teaspoon of backing powder to your flour. It worked for me.

2. I used a meat mallet with spikes on the same cut of meat last week, and the steak was quite tender. I don't think the needles are enough to break down the lean muscle.

CD

tortaboy · 08-14-2012, 12:54 PM

For CFS, I don't think I would use chuck. Too dang tough for short cooks.

MS2SB · 08-14-2012, 12:58 PM

Quote:

Originally Posted by tortaboy

For CFS, I don't think I would use chuck. Too dang tough for short cooks.

Suggestions on what would be better?

Norm · 08-14-2012, 01:00 PM

I dredge in cornstarch first then the batter and lastly into the breading.

MS2SB · 08-14-2012, 01:02 PM

Quote:

Originally Posted by Norm

I dredge in cornstarch first then the batter and lastly into the breading.

What do you use for a batter?

tortaboy · 08-14-2012, 01:08 PM

Quote:

Originally Posted by MS2SB

Suggestions on what would be better?

I'd go with round steak.

MS2SB · 08-14-2012, 01:24 PM

I'm also wondering if a little melted butter in the batter/buttermilk would be helpful in creating a more even browning?

Norm · 08-14-2012, 04:28 PM

My batter is milk,egg, and enough rice flour to make it like a thin pancake batter. You can also use a/p flour.

clarksalmo · 08-14-2012, 04:48 PM

I always use thin cut boneless new york strips, Safeway usually has them, and use my Jaqaurd(sp?). Makes a great CFS. I dredge in flour before needling and then again before battering. I always pan fry, but doing that, most of the coating stays on.

seadad9903 · 08-14-2012, 06:08 PM

Quote:

Originally Posted by MS2SB

What do you use for a batter?

Milk, 2-3 eggs, s & p. maybe a splash of beer or some kind of seasonall.

08-14-2012, 11:17 AM	#1
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	KFS - Kettle Fried Steak I tried Kettle Fried Chicken a few weeks ago and the wife and I absolutely loved it. It was really easy to do and it got me to thinking. "Self!" I said to my self "Yes?" I replied "You & I agree that chicken is our second favorite thing to eat chicken fried right?" "That's right. What's on your mind?" I asked. "You think that kooky Kettle Fry technique would work for our favorite chicken fried application? "Well self there's only one way to find out." I started with a couple of cheap chuck steaks Steaks.jpg Then hit them hard with the needler to tenderize them Tenderized.jpg I then put them into a bath of butter milk, season salt and sirachi and let them marinate for about 2-hours Marinating.jpg I made a dredge of 1C flour, 1C corn meal, 1/8 tsp baking powder & some more Lawry's Dredge.jpg After I pulled the steaks out of the marinade I noticed that the vein of fat & connective tissue running through the steaks had softened considerably so I cut it out and divided each steak into smaller portions, then dipped in the dredge, back into the buttermilk sirachi mix and then into the dredge again. Battered.jpg After about a 30-minute rest they went onto the kettle indirect over some oak lump. Cooking.jpg Cooked them for about 5-6 minutes/side and then pulled them off. Done.jpg I whipped up some buttermilk, fatty gravy Fatty Gravy.jpg and some home fries Hashbrowns.jpg and plated the whole thing up. Plated.jpg A couple of thoughts on this. 1) The batter crisped up really nicely however it didn't really stick to the steak the way that I would have liked it to. I have this same problem when I shallow fry chicken fried steak in a skillet. This leads be to believe that I have a problem in my batter or dredging technique. Any thoughts on this would be welcome. 2) The steaks weren't tough, but they weren't quite as melt in your mouth tender as I would like them to be. So either I need to needle/beat the steaks more, or I'm using the wrong cut of meat. What cut of meat do other brethren use for their chicken fried steak? 3) I would definitely take this as proof of concept on Kettle Fried Steak. The results were good but not perfect and I think with a little bit of tweaking this could be out of this world good. Thanks for looking. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

08-14-2012, 12:03 PM	#5
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	Not sure what the temp was. It was hot though. Had all the vents wide open and the baskets completely fully of red hot lump, probably in the 400-425 range. I'll try both the corn starch method and letting them setup in the fridge for a bit. These I let setup on the counter for 30 minutes or so. Dry environment of the fridge might be helpful. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

08-14-2012, 01:24 PM	#12
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	I'm also wondering if a little melted butter in the batter/buttermilk would be helpful in creating a more even browning? __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

08-14-2012, 11:50 AM	#2
seadad9903 Full Fledged Farker Join Date: 06-18-12 Location: Virginia Beach, VA	try corn starch, wet batter, flour dredge. as for cut, I think the cut you're using is fine, just beat the snot out of it. most CFS is made with cubed steak which you can usually pull apart with your hands

08-14-2012, 11:51 AM	#3
seadad9903 Full Fledged Farker Join Date: 06-18-12 Location: Virginia Beach, VA	oh, looks good by the way

08-14-2012, 11:57 AM	#4
TheBear Full Fledged Farker Join Date: 09-28-11 Location: Ottawa, ON	what temp did you cook them at? I think higher is better you could throw a pan down sprayed with oil and let that get hot. once you put the steaks down they start to cook quickly. perhaps let them setup in the fridge for a little while.

08-14-2012, 12:54 PM	#7
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	For CFS, I don't think I would use chuck. Too dang tough for short cooks.

08-14-2012, 01:00 PM	#9
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	I dredge in cornstarch first then the batter and lastly into the breading.

08-14-2012, 04:28 PM	#13
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	My batter is milk,egg, and enough rice flour to make it like a thin pancake batter. You can also use a/p flour.

08-14-2012, 04:48 PM	#14
clarksalmo Found some matches. Join Date: 05-13-08 Location: Aurora, CO	I always use thin cut boneless new york strips, Safeway usually has them, and use my Jaqaurd(sp?). Makes a great CFS. I dredge in flour before needling and then again before battering. I always pan fry, but doing that, most of the coating stays on.