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Recipe

Chicken-fried Steaks And Oysters With Cream Gravy

  • Yield: 4
Chicken-fried Steaks And Oysters With Cream Gravy

Ingredients

  • 4 (8-ounce) pieces beef top round, about 1/2 inch thick
  • 3 cups all-purpose flour
  • 1/4 cup Emeril's Original Essence
  • 1 1/2 cups buttermilk
  • Vegetable oil, for frying
  • 1 pint oysters, drained
  • Cream Gravy
  • 1/4 cup thinly sliced green onions, for garnish

Directions

  • Using a meat mallet, vigorously pound each steak until well tenderized and about 1/8 inch thick.
  • In a large bowl, combine flour with 3 tablespoons Essence. In another large bowl, combine buttermilk with 1 tablespoon Essence.
  • Coat steak with flour mixture. Shake off excess flour, dip steaks in buttermilk, and coat again with flour. Place coated steaks on a rack over a sheet tray until ready to fry.
  • Preheat oven to 200 degrees.
  • Heat 1/2 inch oil in a large, deep skillet or Dutch oven over medium-high heat until almost smoking. Fry steaks in hot oil until golden brown and cooked through, 1 to 2 minutes per side.
  • When steak is done, transfer to a paper towel-lined tray or plate to drain, and keep warm in oven while frying oysters and making gravy.
  • Coat oysters with flour mixture. Shake off excess flour, dip oysters in buttermilk, and coat again with flour. Fry oysters in hot oil until golden brown and cooked through, 2 to 3 minutes. Transfer oysters to another paper-lined tray and place in oven while you make Cream Gravy. (Reserve pan drippings for gravy.)
  • When gravy is finished, remove steak and oysters from oven. On a serving platter, place 1/3 of the gravy. Place steaks on platter, add oysters, and top with remaining gravy. Garnish with green onions.