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Chicken Fried Ribeye
This is Kevin Boudreaux's recipe. He kind of makes things up as he goes along and never writes anything down (just like me), so these are approximations. You may want to cut the steaks into strips for maximum crunchy coating and we recommend using steaks cut to 3/4 to an inch thick. Over an inch thick makes things difficult when frying them. This steak is served with a lobster cream sauce. If you don't want the extra expense and hassle of live lobsters, you can use lobster tails or (better yet) crawfish left over from a boil. Either way, the seafood should be cooked and seasoned before adding to this sauce.
2 live lobsters
6 oz liquid crab boil
3/4 box of salt
1/4 cup cayenne pepper
1 stick butter
1 onion, diced
1/2 cup flour
1 pint heavy cream
milk (at least a pint)
1 can cream of celery soup
tail meat from lobsters
4 ribeyes, cut 3/4 inch thick and marinated overnight
enough oil to deep fry
Fill a large stockpot 3/4 full with water. Bring to a rolling boil. Add crab boil, salt and cayenne pepper. Bring back to a boil. Place lobsters, head first into the boiling water. Boil them for 5 minutes with the pot covered. Cut the heat and let soak for 8 minutes, covered. Remove lobsters from boil and let cool. When they are cool enough to handle, remove the tailmeat. Grind the tail meat in a grinder or food processor. You could also chop finely by hand, if you prefer. Save the claw meat for garnish.
For the sauce, melt the butter in a deep skillet. Add the onions and cook over medium-low heat until wilted. Salt and pepper the onions. Add flour to make a blond butter roux. (Stir constantly until butter is absorbed by flour and flour is heated through. Do not brown the mixture.) With a nonstick whisk, gently whisk in the cream a little at a time, getting everything incorporated. Add the cream of celery soup, whisking. Use the milk to get the consistency you want. The less liquid, the thicker it is. When you've got it just about how you want it, stir in the ground lobster meat and check for seasoning. Set to the side and keep warm while steaks are cooking. You will need to add a touch more milk and heat through before serving.
For the steaks, marinate them overnight in your favorite marinade (we used Italian dressing and worcestershire sauce). Remove from the marinade, letting excess drip off. Season both sides with salt/pepper. Dredge in seasoned flour. Then dredge in egg wash. Dredge in seasoned flour again. Fry one steak at a time in oil heated in a large Dutch oven or fryer at 350 degrees until golden brown. Drain on paper towels.
Check the lobster sauce for seasoning, consistency and temperature. Serve each steak with some of the sauce and top each with meat from a claw. Serve immediately.
See how it's done: