Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Sorta OT-Cubed Steak, Grits and Gravy (pic)

I apologize, as this was not cooked on the Egg.  But it is one of those Southern favorites where you never want your plate to end.  :)

 

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For cubed steak (which is usually Cubed Venison Steak in my house), I like to sprinkle on some beef rub, dip it in an egg wash, dredge it in seasoned flour, and then pan fry it in some canola oil.  For the gravy, I pour out most of the oil from frying the steak and add in a roux of butter and flour.  Cook the flour for a little bit, then add in water, beef stock granules, heavy cream and cracked pepper.  Cook and whisk the gravy until it thickens.  For the grits, I usually take the easy way out and use the quick 5 minute grits.  I start by bringing 1 cup of heavy cream and 2 cups of chicken stock to a boil....then I whisk in 1 cup of the grits.  Reduce heat to medium low and when it's almost done, stir in about 1/4 cup of Cream Cheese.  Makes for an incredibly rich, smooth and delicious pot of grits. 

Don't get much better than that.  :)

 

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Comments

  • I love making steak and gravy! I use a lot of egg's leftovers and put them in gravy and rice or red eye gravy and biscuits. Make gravy add some sliced steak and pour over fresh biscuits. Oh yeah!!


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    LBGE & SBGE (big momma and pat)
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  • Solson005Solson005 Posts: 1,907
    Looks tasty! Its been a long time since I've had Venison this would be something right up my alley! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • ChubbsChubbs Posts: 5,271
    Killing me Dyal. I will add 30% to my monthly grocery bill and make it out to you if I can eat at your house every day for one month.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Dyal_SCDyal_SC Posts: 2,415
    Thx fellas. Come on over, Chubbs. The Mrs is making a copycat version of Outbacks Alice Springs Chicken tonight. ;)
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  • YEMTreyYEMTrey Posts: 2,433
    Dyal,

    Thanks for taking me back home with those pics.  My mom used to make the best cubed pork steaks and potatoes.  I'm gonna have to try my hand at it soon. 

    Hopefully there are no doctors on this site!
    XL and a Mini Max Egg in Cincinnati, Ohio
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  • EggcelsiorEggcelsior Posts: 11,298
    I love making steak and gravy! I use a lot of egg's leftovers and put them in gravy and rice or red eye gravy and biscuits. Make gravy add some sliced steak and pour over fresh biscuits. Oh yeah!!
    I think I know what I'm doing for breakfast this weekend!
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  • Well Dyal, there went that diet! That's the third one to die a horrible death this week because of pics posts by skinny rats just like you! :)) I swear if not for this place and those pix, I wouldn't need to lose 50 pounds! Nicely done cook!
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  • GriffinGriffin Posts: 6,926

    Sounds like chicken fried steak but you done did the gravy all wrong. ;)

    5 minute grits? Doesn't Vinny say something about that in My Cousin Vinny?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • EggcelsiorEggcelsior Posts: 11,298
    Griffin said:

    Sounds like chicken fried steak but you done did the gravy all wrong. ;)

    5 minute grits? Doesn't Vinny say something about that in My Cousin Vinny?

    Eghads! 5 minute grits are blaspheme! I would die a slow and painful death if I attempted to pass those off.....
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  • Dyal_SCDyal_SC Posts: 2,415
    Tough crowd! lol. Good thing you guys aren't married to me. ;) My wife and I enjoyed it and we don't eat unhealthy everyday, so its all good. We like the quick grits...they aren't bad at all, especially if you spruce them up a bit. That may be just us though.
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  • SkiddymarkerSkiddymarker Posts: 7,077
    @Dyal_SC - five minute grits or two hour grits, who cares. Looks fantastic. We've always called this "Country Fried' rather than chicken fried steak, us Canucks are easy to confuse, and what the hell do we know about grits?

    I have a box of Quaker Instant grits in the cupboard, will try your "gravy" mix. Thanks!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • EggcelsiorEggcelsior Posts: 11,298
    Quick grits are okay, they just don't tastes quite as good as "Old-Fashioned".

    I do feel bad for you Canadians, though. Instant grits suck. 
    ;)
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  • jfm0830jfm0830 Posts: 962
    Yum-me. The only thing bad about that cook is you didn't invite me over! I really do think I was born in the wrong part of the country in terms of food. I love barbecue and Southern cooking and Cajun and I also love Tex-Mex and Southwestern. I was born the right part of the country in terms of climate though. I love 4 distinct season. While I really don't do well in the heat, I don't mind the cold of a New England winter. Once again nicely done! Might be slightly off-topic, but it was right up my alley. Sadly there isn't any place near here for hundreds and hundreds of miles where I could get anything like that.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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