Crispy Chicken-Fried Top Sirloin with Chef Dust®

Ingredients

Steak

12 oz top sirloin, trimmed

Seasoned flour dredge

1 cup all-purpose flour

2 tbsp Chef Dust The Original

Salt and black pepper, to taste

Wet batter

1 cup buttermilk or heavy cream

1 tbsp Chef Dust The Original

Salt and black pepper, to taste

For frying

Peanut oil, as needed

Additional salt and Chef Dust The Original, for finishing

Instructions

Prepare the steak. Place the top sirloin between sheets of plastic wrap and pound it thin and evenly with a meat mallet.

Make the dredge. In a shallow bowl, combine the flour, Chef Dust™, salt, and black pepper.

Make the wet batter. In a separate bowl, whisk together the buttermilk or heavy cream, Chef Dust™, salt, and black pepper.

First coating. Dredge each piece of steak in the seasoned flour, shaking off any excess. Transfer to the wet batter and let it sit for a few minutes.

Build the crispy crust. Just before frying, return the steak to the flour mixture. Press the flour firmly into the meat to build a thick, craggy coating.

Chef’s trick: Drizzle a little of the wet batter into the flour and toss it with your fingers to create small, flaky clumps. Press those clumps onto the steak for an extra-crunchy crust.

Fry until golden. Heat peanut oil to 350°F. Carefully fry the steak until deeply golden and crispy, turning as needed. Cook to a safe internal temperature of 145°F, followed by a 3-minute rest.

Season immediately. Transfer to a wire rack and finish right away with a light sprinkle of salt and Chef Dust™ The Original while the crust is still hot.

Serve immediately while the crust is at its crispiest.

Chef’s Notes

Chef trick, drizzle some of the wet batter into the flour mix to create those crunchy flaky bits that stick to the steak for an amazing texture.

Don't skip pressing the flour into the steak or creating the flaky flour clumps. That's how you get that rugged, crunchy crust.

For the best texture, fry in batches without overcrowding the pan.

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