150 Beef Mains
Tender ribeye steaks are pan-fried in clarified butter and drizzled with a creamy gravy made from pan drippings.
Chicken Fried Steak with Pan Gravy 20 mins
Prep Time:
Cook Time:
Ingredients
15 mins
Yield:
6 oz. (170g)
1
6 oz. (170g) rib-eye steak ⁄4 tsp. sea salt
1
⁄4 tsp. freshly ground black pepper
Place steak on a sturdy work surface. Using a meat tenderizer, pound steak to 1⁄2-inch (1.25cm) thickness.
1
1 TB. tapioca flour 1 large egg, beaten 5 TB. ghee ⁄4 cup heavy cream
3
1 TB. cornstarch, mixed with 2 TB. cold water
Nutrition per Serving Fat
84% 11%
Protein
5% 2.3:1
Net Carb Ratio
979 91g Protein 28g Total Carbohydrate 14g Dietary Fiber 2g Net Carbohydrate 12g Calories Fat
2
Cut rib-eye steak in half. Season all sides of steak halves with sea salt and black pepper.
3 TB. almond meal
3
In a shallow bowl or pie pan, combine almond meal and tapioca flour.
4 5
Pour egg into a second shallow bowl or pie pan.
Dip steak halves into egg, and then coat in almond meal mixture. Set aside.
6
Heat a medium cast-iron pan over medium heat. When the pan is hot, add 2 tablespoons ghee.
Serving Size:
3 oz. (85g)
7
Place steaks in hot ghee. Cook until deeply browned, about 3 minutes. Turn and repeat on opposite side. Remove steaks from the pan and place on a wire rack to rest for 5 minutes.
8
Meanwhile, reheat the pan over medium-high heat. Add remaining 3 tablespoons ghee and stir, scraping up any browned bits from the bottom of the pan.
9
Add heavy cream and bring to a light simmer. Reduce heat to low.
10
Whisk in cornstarch and water mixture and simmer for an additional 1 minute, or until thickened. Drizzle steaks with pan gravy to serve.
