Chicken Fried Steak with Pan Gravy

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

Prep Time: 20 mins Cook Time: 15 mins Yield: 6 oz. (170g) Serving Size: 3 oz. (85g)

Ingredients

6 oz. (170g) rib-eye steak 1⁄4 tsp. sea salt 1⁄4 tsp. freshly ground black pepper 3 TB. almond meal 1 TB. tapioca flour 1 large egg, beaten 5 TB. ghee 3⁄4 cup heavy cream 1 TB. cornstarch, mixed with 2 TB. cold water

Nutrition per Serving

Fat 84% Protein 11% Net Carb 5% Ratio 2.3:1

Calories 979 Fat 91g Protein 28g Total Carbohydrate 14g Dietary Fiber 2g Net Carbohydrate 12g 1 Place steak on a sturdy work surface. Using a meat tenderizer, pound steak to 1⁄2-inch (1.25cm) thickness.

2Cut rib-eye steak in half. Season all sides of steak halves with sea salt and black pepper.

3In a shallow bowl or pie pan, combine almond meal and tapioca flour.

4Pour egg into a second shallow bowl or pie pan.

5Dip steak halves into egg, and then coat in almond meal mixture. Set aside.

6Heat a medium cast-iron pan over medium heat. When the pan is hot, add 2 tablespoons ghee. 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.

8Meanwhile, 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.

9Add heavy cream and bring to a light simmer. Reduce heat to low.

10Whisk in cornstarch and water mixture and simmer for an additional 1 minute, or until thickened. Drizzle steaks with pan gravy to serve.