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Chicken Fried Ribeye Steak

I recently enjoyed a Chicken Fried New York Strip at Newton’s Saddlerack in Stephenville, Texas, and it was incredibly delicious. So I was curious how this approach would be with a ribeye. For many of you who follow me on this blog you know that I love ribeyes, but generally, that means they are thick, grilled, and medium rare.

What would happen if you turned it into a fancy chicken fried steak? Well – the results were equally delicious!

Key Takeaways

  • Select thinly sliced ribeye and tenderize it for optimal tenderness before coating it in seasoned flour and egg wash.
  • Achieve a crispy exterior by double-coating with flour and egg wash, then frying at 350-375°F until golden.
  • Serve the chicken fried ribeye steak hot with creamy country gravy for a rich and flavorful complement.
  • Experiment with seasonings and gravy varieties to customize and enhance the flavor profile.

Selecting the Perfect Ribeye

Choosing the proper ribeye steak is crucial; I always look for one that’s thinly sliced (compared to what I normally cook), around 3/8 inch, to guarantee both tenderness and a quick cooking time. This thickness is perfect for ensuring the steak cooks evenly and achieving that mouth-watering tenderness essential in a chicken-fried steak.

In most parts of Texas, you can find higher grades of ribeye steaks. In addition to choice, most grocery stores or local butcher shops have Prime and Texas Waygu beef available. I think with this preparation you don’t need anything fancy. Instead, focus more on the thickness and tenderizing the meat.

Preparing the Steak

First, I trim any excess fat from the ribeye steak to ensure the final dish is leaner and more appealing. Since the ribeye will be coated with a batter, you don’t want excess fat to accumulate inside the meat. After trimming, I tenderize the steak with a meat mallet. This step is crucial as it helps break down the muscle fibers, making the steak more tender and accessible once cooked. Tenderizing also ensures that the steak cooks evenly, providing a perfect texture.

Next, I generously season both sides of the steak with salt and pepper. I use an antique coffee grinder to grind the peppercorns – a technique I learned from the famed Lou Lambert of Lambert’s BBQ. I love the depth of flavor this adds, creating a beautiful contrast with the crispy exterior that I’m aiming for. Seasoning well is important, as this step lays the foundation for the dish’s overall taste.

Once seasoned, it’s time for the flour and egg wash. I first coat the steak in flour, ensuring it’s fully covered. Then, I dip it into the egg wash, which helps the second layer of flour adhere better, resulting in a crispier crust. I’m careful to cover every inch of the steak during each coating step, as I want that satisfying crunch in every bite. This process of flouring, dipping in egg wash, and then flouring again sets the stage for a genuinely delicious chicken fried ribeye steak.

Frying Technique

After coating my chicken fried ribeye steak meticulously, I carefully heat the oil to a steady 350-375°F, ensuring it’s hot enough for frying. This temperature range is crucial as it guarantees a quick fry that seals the exterior, creating a crispy crust while keeping the ribeye steak tender and juicy inside. Before submerging the steak, I double-check the flour and egg wash coating, ensuring it’s evenly applied to form the perfect foundation for that desirable crunch.

Once the oil has reached the ideal temperature, I gently lay the steak into the pan, cautiously avoiding any oil splatters that could cause burns. The sizzle as the coated steak touches the oil reassures me that I’ve got the temperature just right. I fry each side until it’s golden brown, which enhances the flavor and secures the crispy texture synonymous with chicken fried ribeye steak.

After frying, I transfer the steak onto a wire rack instead of paper towels. This method prevents the bottom from becoming soggy, maintaining the crispiness all around. I let it rest here, allowing the steak to retain its juiciness and tenderness before serving. Throughout the frying process, I’m always mindful of safety, using long tongs to manage the steak and keeping a lid nearby should any oil flare-ups occur.

Serving Suggestions

Serving the chicken fried ribeye steak hot, topped with creamy country gravy, elevates the dish to a new level of deliciousness. Something about that combination of the tender, seasoned steak with its crispy coating, drenched in rich gravy, hits all the right notes. I’ve found that the key to making this dish stand out isn’t to skimp on the seasoning and coating. It’s what gives the steak its signature flavor and texture.

I love experimenting with different types of country gravy to find the perfect match for my steak. Whether it’s a classic homemade recipe or a store-bought mix that I’ve tweaked to perfection, the right gravy makes all the difference. And let’s not forget the garnish. Sprinkling crispy bits over the top adds an extra texture layer that completes the dish.

Customizing the chicken fried ribeye to suit my taste has turned this from just another recipe into a personal favorite. It’s all about finding that perfect balance of flavors and textures. And when I serve it up just right, it’s nothing short of spectacular.

Frequently Asked Questions

Q: What is the best recipe for making Chicken Fried Ribeye Steak?

A: The best chicken fried ribeye steak recipe involves tender ribeye steaks coated in a seasoned batter, fried until golden brown, and served with a creamy white gravy. Key ingredients include buttermilk for the marinade, a mixture of flour and spices for the batter, and a rich gravy made from pan drippings, flour, milk, and seasonings.

Q: How do you prepare the steak for the Chicken Fried Steak recipe?

A: To prepare the steak for frying, you should start with pounded ribeyes to tenderize the meat and ensure even cooking. Season the ribeye steaks with salt and pepper, then dredge in flour, dip in buttermilk, and coat in seasoned flour. This process helps create the crunchy, golden crust iconic to the best chicken fried steak.

Q: What is the secret to a crispy chicken fried steak?

A: The secret to a crispy chicken fried steak lies in the batter and the frying technique. Use a combination of flour seasoned with salt, pepper, garlic powder, and cayenne for flavor. Ensure the beef is well-coated. Fry the breaded steaks in hot grease over medium heat for about 5 minutes or until golden brown on each side. Letting the fried steaks drip on a baking sheet or wire rack before serving helps maintain their crunchy texture.

Q: Can I use a cheaper cut of beef for Chicken Fried Steak?

A: Yes, while ribeye is one of the best choices for its marbling and flavor, chicken fried steak is traditionally made with cheaper cuts of beef, such as cube steak or round steak, which are tenderized and pounded thin. These alternatives can still produce a delicious and tender chicken fried steak when prepared correctly.

Q: How do you make the gravy for Chicken Fried Ribeye Steak?

A: To make the creamy white gravy accompanying chicken fried steak, stir a few tablespoons of flour into the pan drippings to create a roux. Cook until golden, then gradually add milk while continuously stirring to prevent lumps. Season the gravy with salt, pepper, and a touch of cayenne for heat. Simmer until it thickens to your desired consistency. Some recipes also add finely chopped onion or garlic for additional flavor.

Q: What sides go well with Chicken Fried Ribeye Steak?

A: Chicken fried ribeye steak is traditionally served with mashed potatoes, green beans, or corn to complete the Southern comfort food experience. The creamy gravy is delicious when poured over the steak and the potatoes. Other popular sides include coleslaw, biscuits, and fried okra.

Q: Can Chicken Fried Steak be made in advance?

A: While chicken fried steak is best enjoyed fresh to maintain its crunchy coating, you can prepare the steaks and gravy in advance. Bread the steaks and lay them on a baking sheet in the refrigerator. When ready to serve, fry them until golden brown. The gravy can also be made and reheated, adding milk if it becomes too thick.

Q: Is there a technique to ensure the breading sticks to the Chicken Fried Steak during frying?

A: Yes, ensuring the breading sticks to your steak involves a few key steps. Firstly, make sure the steaks are dry before you start breading – you can pat them down with paper towels. After dredging in flour, dipping in buttermilk, and coating in seasoned flour, let them sit for a few minutes so the coating can adhere. Don’t flip the steaks too soon in the pan; giving them time to form a crust ensures the breading stays intact.

Q: What are some common mistakes to avoid when making Chicken Fried Ribeye Steak?

A: Common mistakes include not tenderizing the steak enough, overcrowding the pan, which lowers the oil temperature and leads to soggy steaks, and flipping the steaks too early, which can cause the breading to come off. Also, ensure the oil is hot enough (but not smoking) before adding the steaks for frying to achieve that perfect golden-brown crust.


This may be the perfect chicken fried steak. Each bite offers a mix of textures and tastes, from the crunchy outside to the soft, juicy inside, all covered in homemade country gravy for a delicious experience.

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Dan McCoy