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in article , Christine at
wrote on 11/24/04 4:03 PM:
>
> "Doe John" > wrote in message
> ...
>> On a whim, I bought 4 lbs of chicken steak at the butchers. Looks like
>> rib eye steak, but it isn't becasue when I asked for rib eye, the
>> butcher told me they had club steak, which is rib eye, which is 50
>> cents more expensive per pound than the chicken steak. I live in the
>> northeast, so I don't know if this cut of meat is called chicken steak
>> only where I live.What cut of meat is this? Very little of no fat, and
>> has a membrane running down the middle.
>
> I too cannot say what cut of meat it might be exactly.
>
> In Texas chicken fried steak is usually round steak that has been
> tenderized, fried or deep-fried and topped with cream gravy or sometimes
> brown gravy. Most people here prefer the cream gravy and best served with
> mashed potatoes. There is an upscale restaurant here in the Houston area
> that prepares their chicken fried steak using rib-eyes.
>
> Chris in Pearland, TX
>
>
NOPE.
It's not cube steak and it's not meant to be "chicken fried" steak.
The tip off to what this thing really is is the "Very little of (sic) no
fat, and has a membrane running down the middle".
That sounds to me very much like Chuck Blade steaks. I never thought of it
as looking like rib eye, but it does sort of resemble a NY Strip (the bigger
side of the t-bone), I guess.
Chuck blade steaks should be braised. They don't require a long braise, but
they get really tender after being braised.
I like to sauté some sliced onions, remove them from the pan, add the
seasoned steaks (salt, pepper, garlic, nothing fancy), sauté them on both
sides with a bit of olive oil or butter, so they are brown. Now add in a
small amount of wine, the onions, a half cup of beef stock, bring to a boil,
reduce heat and simmer about 45 min, until the center gristle begins to melt
away and the meat is fork tender. Herbs can be added during the final 15-20
minutes. Savory is nice. Remove meat from skillet and either reduce the
sauce over medium high heat, or thicken with starch of your choice (I prefer
potato starch).
Serve with mashed potatoes and a vegetable.
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