Plan to make some tomorrow night. Favorite type of meat?

Bottom round steak/cube steak tenderized

It's the most common.

Ribeye. Trim the fat and tenderize with a mallet.

Ribeye

I always use round and pound the crap out of it with a 2x4. Seriously... not a big fan of using an "expensive" cut like ribeye to fry.

Steak

Flank steak pounded with a mallet.

Hilltop Cafe uses a bone-in ribeye. Fantastic.

Bottom round pounded out and tenderized with a Jaccard

^ This. Use the money you save using cheap round steak for a better steak to sear/grill.

What if you bought a low grade ribeye? Sort of best of both worlds...cheaper but decent cut

I use whatever HEB has sliced into 1/4 thickness ...around $3-4 a pack. Top/Bottom/milanesa, whatever. Take it home and beat it a meat masher thingy.

[This message has been edited by javajaws (edited 3/20/2014 5:37p).]

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Bottom round pounded out and tenderized with a Jaccard

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Beef

What does everyone use for their batter recipe?

Decided to go with tenderized top round and it was great.

Venison.

Venison round steak! X2

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What does everyone use for their batter recipe?

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I've had good success with fidos seasoned flour and batter recipe if you can find it.

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Venison round steak! X2

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Frying venison

Venison backstrap FTW!

Sirloin cut into strips.

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Venison backstrap FTW!

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First time I tasted venison, a couple decades ago, was chicken fried backstrap. Fantastic.

I could see using a crappy ribeye for CFS, but why on earth would you waste a good one cooking it with a process that is designed to be used with lesser quality cuts of meat?

A sirloin or flank that has been tenderized makes a wonderful CFS.

And chicken fried venison is the tits. Especially when you do a quick marinade in a garlic butter, wrap the steak in bacon, then chicken fry the whole she-bang.

Best to use round steak that's been tenderized. Here is a very good recipe.

Ingredients

1 pound round steak, cut into 2 pieces

½ teaspoon salt

2 eggs, well beaten

½ cup flour

1 teaspoon black pepper

½ sleeve Saltine crackers, crushed to make about 2 cups of crumbs

¼ cup vegetable oil or bacon grease or a combination, for frying

Instructions

Lay each piece of steak on a cutting board and gently pound them with the flat side of a meat mallet, working from the center towards the edges until about ?” thick.

Go over each one again now with the pokey side of the mallet. Be gentle. You don’t want to tear the meat.

Sprinkle with the salt and set aside.
Mix the flour with the pepper and put it on a plate.

Beat the eggs well in a shallow bowl.
Crush the crackers and put them on a plate.

Now we bread. Dip each steak in this order: egg, flour, egg, crackers.

Set them aside while you heat your oil in a large skillet, over high heat.

When it’s hot enough, a fleck of cracker crumb will sizzle when tossed in.

Fry as many as you can fit in your skillet without crowding them, probably just one at a time (If you cram too much in there, they will steam instead of fry and your breading will come off.)

Cook for about 3 minutes, then turn and reduce the heat to medium-high.

Cook another 3-4 minutes until you cut into it and it’s just barely pink in the middle.

Keep warm if necessary in the oven while you cook the rest.