 Meat Boy is back! Today we're making a carnivore version of a chicken fried steak and traditionally you pound out a steak really thin, you bread it with some breadcrumbs which is wheat which is a problem then you have a milk and egg batter which is actually carnivore back into the breadcrumb and then after you fry off the steaks you take the fond what accumulates in the pan from the frying and you add a little bit of milk put some flour in that and then you have a nice gravy so we're gonna use a couple culinary techniques and substitutions to make this carnivore overall I think it's a delicious healthy approachable recipe that doesn't use too many ingredients. The steaks we're using today are some of the sirloin steaks from Frankie's Suranged Meat these are four to five ounces and really nicely portioned out this is gonna be perfect for us to pound thin of course we're seasoning with salt this is some of our finlandia grass-fed butter we have on Frankie's Suranged Meat by all means I would just get local raw butter if you have access to it for the breading component we have some raw milk from a local farm some farm eggs and some Parmesan cheese that we're gonna use to substitute the breadcrumbs very nutritious and this is where a lot of the fat soluble vitamins in the meal are coming from of course when it fries it's gonna absorb some of the butter which has additional fat soluble vitamins and just in general you know steak great source of protein B vitamins amino acids and certain minerals for the gravy since we don't have flour to thicken it I'm actually going to use cream as opposed to the traditional milk and I'm just gonna add a tiny tiny bit of beef broth to add a little bit of flavor of course this is raw from a local farm make your own if you can I'm just not making beef broth right now it's pretty labor-intensive and this is some colatura we have on Frankie's Suranged Meat it's basically garum fish sauce this can add a little bit of depth of flavor to the gravy if you so choose so let's get these steaks pound it out let's get this cheese grated and then we'll be ready to cook so I padded the steaks dry with some paper towels in hindsight I should have grabbed some filet mignon for Frankie's Suranged Meat it's a bit more tender easier to pound out but sirloin is great ribeye is great really just any steak that is already you know fairly thin and properly sized so I'm gonna use parchment paper and we're going to pound this out a little thinner you want to go for a quarter inch thickness traditionally but if you like your meat rare medium rare you might not even want to pound this out much at all yeah and part of this isn't really getting this that thin it's more about making sure the meat is even you see how this is a bit lower than this over here all right that looks good we got our steaks pounded out to about half inch thickness for the Parmesan cheese you want to grate this on the finest grating possible you could do it you know I guess on a thicker one if you really wanted to and it wouldn't make that much of a difference but for presentation and getting the breading to stick go as fine as possible most of our prep work is done all we have to do now is make the wet batter for the chicken fried steak so we're gonna take our one cup of milk I'm gonna crack two of the farm eggs in here and then I'm going to put about maybe a teaspoon of salt in that because this is gonna be how I'm seasoning the meat I'm not putting salt on the meat I'm not putting salt on the breading we're gonna put it in the wet mixture whisk this up you could add garlic powder onion powder paprika black pepper a bunch of different seasonings to this if you'd like and it would definitely be more approachable more traditional to the average person maybe two tablespoons of butter in here medium medium high heat and we're gonna take the steak put in the parmesan really try to cover the surface here and it wouldn't really be unhealthy if you use like high quality organic breadcrumbs by no means but this certainly more nutritious and less inflammatory for a lot of people that are having gut issues or are trying to avoid wheat so from the parmesan we go into the egg mixture trying to be gentle to not get too much of that parmesan off and then back into the parm for a second dip and most recipes call for breading this twice but I'm sure you could go you know three or four times if you wanted to this looks like it's gonna be plenty of cheese the difficult part is gonna be getting this cheese to stick to the steak as it cooks you know with a lot of these carnivore recipes when you're substituting ingredients the real main thing you have to do is just be gentle with the product because the texture and ease of making a traditional recipe isn't there and the parmesan tends to clump up so between steaks you just want to break it up a little bit with your fingers we'll do the same thing first coating nice and light don't really try to pack anything on it even shake it off a little bit nice and gentle into the egg again and then when we go in this time we really want to cover it you know I was in Whole Foods the other day and they had some organic breadcrumbs and organic panko breadcrum so that's probably a decent option you know I mean I was looking at the ingredient list and they do have a lot of additives so if it was like homemade breadcrumbs with your own bread that's one thing but that's a little labor intensive and difficult to do so we want to kind of pat the parmesan cheese into the steak so it stays our pants heated up the butter is actually browning a little bit we'll put this one in nice and gentle and we'll put this one in as well I actually want to turn the heat down a little bit because the cheese will burn very easily maybe even take this off the heat for a second now I'm not too worried about the internal temp on these steaks the main thing I'm worried about is getting the crust at the bottom to set without over cooking it and you guys can even see it looks almost like the cheese is kind of sticking in the pan a little bit so we'll see if we could get this to stick on the steak what I'm gonna do is I'm gonna leave it at a medium heat for a minute or two I'm gonna really try to get under there and scrape it to make sure it doesn't stick alright so when I shake the pan it's kind of stuck which I'm a little afraid about but let's let's see how this goes that's actually not bad you can see it was like peeling off a little bit there so you definitely want to be really careful with this crust so we'll take these out so now we have all of these drippings and caramelized pieces in the pan if you want to cook more steaks like you have the other steak we have to cook you want to refresh the pan because if you put that steak in this pan now it's just not going to cook properly there's too much crust and bits it's it's not going to crisp up evenly so what we want to do now in this pan is make the gravy put a little bit of beef stock in here maybe about quarter cup scrape everything up and I want to boil off that beef stock okay that looks good now we're gonna put in a little bit of heavy cream maybe a quarter cup don't have that much steak here so this is basically your gravy you can reduce this to whatever thickness you would like that's the difficult part of not using flour you can and use up quite a bit of liquid to get this thick enough all that really means is an extra you know five minutes on the stove gravy has thickened up a little bit that's how we'll serve it I'm sorry my taste tester Gina is not available today but Frankie boy will have to do so let's check the temperature we got on the steak and this is pretty much a perfect rare in the middle so it could have definitely got a little bit thinner on the steaks if you wanted to I mean it tastes like you would expect like you fried a bunch of cheese and put it on a steak and it's actually pretty good I would say this isn't actually that close to a traditional chicken fried steak recipe and flavor or texture mainly because you have so many strong flavors from that Parmesan cheese it's still delicious the gravy is really nice but again if you don't like Parmesan cheese you probably want to substitute a milder tasting cheese or maybe just opt for some organic breadcrumbs or something of the like so as we showed earlier all of the ingredients for this are actually on Frankie's range meat you have the butter the Parmesan cheese as well as the steaks but I hope you guys try this out and let me know how you like it so thank you guys for joining me today if you do want to support me you can check out everything available on frank-dafano.com we will be doing a live stream later at around 3 p.m. Eastern time on my second channel Frank to Fano so I'll see you guys there