Chicken fried steak, a popular diner dish, is surprisingly easy to prepare at home. The ideal cut for this comfort food is top sirloin, as it is tender yet affordable. Chef Bob Bennett from Zingerman's Roadhouse recommends top sirloin for its lean quality and ability to maintain tenderness during frying. Though cube steak is commonly used, it often derives from top sirloin and involves a heavy tenderizing process to achieve the desired texture. This dish can be made quickly and is cost-effective, making it a great choice for both breakfast and dinner.
"The one that I like the best is top sirloin... It is somewhat lean with just enough fat to keep it together when it gets pounded out."
"Top sirloin comes from the rear sirloin section of the cow, which doesn't get as much work as some other areas and this produces cuts that are relatively tender."
"While not as rich as some more premium cuts, top sirloin is still a relatively juicy and tender steak, and it is going to be getting plenty of extra fat and flavor from the frying anyway."
"A leaner cut like top sirloin is still at risk of getting tough from the high heat. To mitigate this, the steak being used is usually heavily tenderized."
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