Juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked gravy.
Coating the steak with cornstarch creates an extra thin and delicate crust that won't overwhelm the thinly pounded meat.
The spirit of CFS dictates that it be made with a cheap steak. That steak also needs to be tender. See the problem?are two words that don't generally go together when describing cuts of beef. I began my tests by picking up four of the least expensive cuts I could find, including bottom round, eye round, sirloin tip, and cube steak .
I whipped up some initial batches and enlisted the tasting help of some of my Texan friends. Everyone agreed on a clear winner: The sirloin tip was the most tender and had the best beefy flavor by far. Cube steak may be the people's choice for CFS, but it took a distant second place to sirloin tip in terms of both texture and flavor. Bottom round and eye round, meanwhile, were tough and flavorless, and if it weren't for the delicious crust, they probably would have been fed to the dogs.
Next, I rested the steaks on a wire rack, which helps set the coating so that it stays intact when you fry it.
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