I love this recipe! I didn't crush the crackers fine enough the first time and it made the coating too thick in places. On all subsequent uses, I've crushed the crackers to a fine dust using the pulse setting on my food processor and it makes a beautiful, tasty layer of crust. Prior to cooking, I liberally sprinkle both sides of the steak with salt, pepper and garlic POWDER, then let it sit for 15-20 min. It really gives the meat amazing flavor before dredging. You definitely don't need this much oil; 1 1/2 cups should be enough. You need enough to reach halfway up the side of the steaks, but not cover. The cooking instructions are a bit long for both sides; 1st side should cook no more than 6-7 minutes or until all but the very top looks dry (there should be "puddles" of meat juice in the center areas, but edges should appear golden brown and fried), and the 2nd side 3-4. Any more than that makes the steaks tough. We don't eat gravy so I can't attest to that part of the recipe so my rating is strictly for the steak itself. I can say that I grew up in Texas, and this equals some of the best CFS I ever had there, and far exceeds anything you can get at a chain like Appleby's or Chili's. It's even better than my mom's and hers was amazing!
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I love this recipe! I didn't crush the crackers fine enough the first time and it made the...