Dan McCoy

Dan McCoy

Chicken Fried Ribeye Steak

The blogger relishes a chicken-fried ribeye, a variation on their beloved grilled ribeye steak. Key steps include tenderizing the meat, double-coating it with seasoned flour and egg wash, and frying to crispy perfection. Served with creamy country gravy, this dish can be customized with different seasonings and gravies. The post provides detailed preparation, cooking tips, and answers to common questions for crafting a standout chicken fried steak experience.

THE BENEFITS OF COOKING BIG STEAKS

Large platter of tomahawk ribeye steaks just off the grill

When cooking for a crowd, many home cooks avoid preparing a large steak. However, I have found that cooking one big, thick cut of meat has numerous advantages that make it a worthwhile endeavor. Not only does it simplify the…

Mushroom Papadzules

Classic papadzules is a dish from the Yucatán area where soft corn tortillas are stuffed with hard boiled eggs and coated in a green sauce colored from pumpkin seeds and epazote and finished with a fresh tomato sauce. That is…

Tuna Ceviche with Salmon Roe

There is probably not a more refreshing appetizer than ceviche. Of course, the key is finding the freshest fish possible – so I prefer to make it as an impromptu appetizer or meal when I see something in the seafood…

Light Bread with Chicken Fried Steak

Growing up in Central Texas there was really only one type of bread. “Light bread” as my dad called it probably hailed from the famous Pullman Loaf developed for the American passenger railway and evolved into the sandwich bread we…

Sous Vide “Ro*Tel Dip”

There is no dip in Texas that is synonymous more with New Year’s Eve or the Super Bowl than “RO*TEL Dip”. This gooey, spicy dip is best served with tortilla chips or Fritos – the big dipping kind – and…

Dan’s House BBQ Seasoning

2 tbsp Smoked Paprika 6 tbsp Chili Powder 1 tbsp Cumin 1 tbsp Salt, I recommend a smoked kosher salt 1 tbsp Sugar 1 tbsp Granulated Garlic 1 tbsp Ancho Chili Pepper 1 tbsp Cayenne Pepper, or to taste but…