Sous Vide Chicken Fried Steak with Gravy

With this method you cook the steak quickly in the Anova Precision Cooker, then bread for a delectable crust to the steak. Whisk up a simple pan gravy and you've got (almost) Mom's home cooking, because sometimes you just need to indulge.  

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 00:40

Temperature Options:

Medium - 1” or less - Tender and juicy

134.6F / 57C

Ingredients

• 4 4-ounce (125-gram) sirloin steaks
• Salt and Pepper to taste
• 2 teaspoons (9.8 grams) Worcestershire sauce
• ¼ teaspoon (2.4g) garlic powder
• 1 cup (90g) dry seasoned breadcrumbs
• 2 eggs, beaten
• 3 tablespoons (42g) butter
• 2 tablespoons (16g) flour
• 1 1/4 cups (295ml) beef stock
• 1 tablespoon (21g) sour cream
• ½ teaspoon (5g) freshly ground black pepper
• Chopped parsley for garnish

Directions

1. Heat water to 57ºC/134ºF using Anova Precision Cooker.
2. Butterfly steaks so they are about ¼-inch thick. Pound lightly with meat mallet. Season steaks with salt and pepper, Worcestershire sauce and garlic powder.
3. Seal steaks into zip-close plastic bags using water-immersion method to create vacuum. Place into hot water and cook 45 minutes.
4. While steaks cook, prepare for coating. Place breadcrumbs into shallow dish. Place eggs into second shallow dish.

Finishing Steps: Stovetop

1. When steaks are done, remove from water. Remove steaks from bags and gently pat dry. Press breadcrumbs into both sides of steaks, dip into beaten eggs and back into breadcrumbs.
2. Heat 2 tablespoons butter in black, cast-iron skillet over medium-high heat.When butter is hot, cook steaks, browning coating on both sides, about 1 minute on each side. Remove from skillet and keep warm on rack over sheet pan in 200ºF oven.
3. Make gravy. In same skillet, without cleaning, add remaining tablespoon butter and melt. Stir flour into melted butter in skillet. Stir out any lumps. Slowly whisk in beef stock. Whisk well to make sure all lumps are gone. Bring to boil, reduce heat slightly and cook until thickened, about 2-3 minutes.
4. Remove skillet from heat. Stir in sour cream and black pepper. Whisk in separate container if you need to remove lumps.
5. To serve, place steak on plate. Top with ¼ cup gravy. Garnish with parsley and serve immediately.