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BURCU ATALAY TANKUT/Getty Images. The T-bone cut comes from the same part of the cow as a porterhouse (the short loin), but it’s taken from the front instead of the back.
Mashed potatoes and green beans, for serving. Directions. Preheat oven to 200°F with a sheet pan on the middle rack. Whisk together 1 cup flour and cayenne in a shallow bowl. Season with salt and ...
Transfer steak to a plate. In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes.
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled , pan-fried , or broiled , while fish steaks may also be baked .
Chicken-fried steak is usually served for lunch or dinner topped with cream gravy and with mashed potatoes, vegetables, and biscuits or Texas toast served on the side. In the Midwest , it is also common to serve chicken-fried steak for breakfast, along with toast and hash browns .
The term originally referred to skirt steak, the cut of beef first used in the dish. [3] Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. [4] [5] In restaurants, the meat is usually cooked with onions and bell peppers.
Blending the chicken fat-roasted, charred onions with butter, sweet white vinegar, and crushed red pepper yields a creamy, umami-rich sauce that makes the chicken even more succulent.
The steak is left to rest for several minutes before serving. [ 4 ] [ 5 ] Steak au poivre is often served with pan peppercorn sauce consisting of reduced cognac , heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots , and/or Dijon mustard .