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The secret to making perfect chicken fried steak, according to a golf-club chef

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The secret to making perfect chicken fried steak, according to a golf-club chef

Welcome to Clubhouse Eats, a celebration of the delicious food and beverages featured in the game. I hope you brought some food.

Chicken fried steak might be a suitable candidate for “official dish” of Oklahoma, where this week’s PGA Championship is being held.

This filling dish is a mainstay at roadside rest stops and grill rooms all around the state and features battered and fried beef that is covered in silky sauce. Take as many samples as you want. There is no better version than the one prepared by Cedar Ridge Country Club’s executive chef Geoff van Glabbeek and his team in south Tulsa.

What distinguishes chicken fried steak from other dishes? After Sunday’s last round, we requested Van Glabbeek to walk us through the basics in time for dinner. His whole recipe is also provided here.

The Crux of the Issue

The traditional cut of steak used in chicken-fried steak is the cube. Van Glabbeek uses it frequently. He advises purchasing round steak and having your butcher tenderise it for you if you can’t find it. Still too tough for your liking? To enhance flavour, try marinating the beef in buttermilk for a few hours with a dash of Tabasco. You could upgrade to tenderloin, Van Glabbeek’s preferred option for special occasions, for a black-tie version of chicken-fried steak.

A Game of Hot Iron

Van Glabbeek occasionally utilises a deep-fryer when preparing chicken-fried steak for a sizable gathering. However, he prefers using a cast-iron skillet on the stovetop because it holds heat better than a stainless-steel pan. He vehemently disagrees with an air fryer.

I am aware of their popularity, he claims. But it simply isn’t the same, I say.

Better Results When Using Batter

The work of dredging and battering can be messy. Van Glabbeek advises splitting the work so that neither hand becomes caked in flour. Use one hand for the dredging and the other for the dripping.

When you’re simply producing a few steaks, it’s not as crucial, he claims. However, scaling it up will save you time, flour, and hassles.

Remaining Warm

Don’t allow your chicken-fried steak cool while you prepare the gravy after you remove it from the skillet while it is still hot. Until you’re ready to top it off, keep it in a warming drawer or a low-heat oven.

Recipe for Chicken Fried Steak from Chef Van Glabbeek

1 cup milk, 4 to 6 ounces each of cube steaks,
1 egg
2 teaspoons of salt
Black pepper, 1 teaspoon
1/four teaspoon cayenne
Granulated garlic, 1/2 teaspoon
Smoked paprika, 1 teaspoon
Canola oil, half a cup
2 tbs. of butter
To make the gravy:
1 cup of flour
2-3 cups of milk
To taste, add salt and black pepper.


Whisk the milk and eggs together in a small bowl. Combine the flour, salt, pepper, cayenne, granulated garlic, and smoked paprika in a separate shallow bowl.

One steak at a time, season the meat with a little salt and pepper before placing it in the flour mixture. to the coat. In the milk mixture, add the meat and turn to coat. Once more coat the meat with the flour mixture. Place the battered steak on a clean platter after the second coating with flour. the remaining steaks, and repeat.

In a big skillet over medium heat, warm the oil. Put in half of the butter. The pan is hot enough if the butter melts (if the butter browns immediately, though, the pan is too hot). Then turn them over and repeat the process with the other side of the meat. Place two pieces of the floured meat in the skillet and cook until the edges begin to turn golden brown. Per side, this should take two to three minutes. Put the cooked meat on a baking sheet covered with parchment paper.

Cook the remaining floured meat in the skillet with the remaining butter.

To make the gravy:

Grease should be poured into a heat-resistant container. Refill the skillet with 1/4 cup of the grease and heat it over medium heat.

Over the oil, evenly distribute the flour. To make a paste, stir the flour and grease together. The roux should continue to cook and be stirred until it turns golden brown in colour.

2 cups of the milk should be added while whisking continuously. Add salt and pepper to taste, then continue to simmer and whisk the gravy until it is smooth and thickens. Add more of the leftover milk and stir the gravy if it gets too thick. For at least five minutes, simmer.

Before drizzling the gravy over the steaks, taste it once more and correct the flavour.

Learn more: The secret to making a perfect apple pie, according to a golf-club chef