Instructions
Begin by cutting your steak into strips and placing them on a plate. Set aside.
Pour some flour and a bit of salt and pepper into a zip lock baggie. Then pour a bit of milk into a bowl. Set both aside.
Preheat Cooktop to Medium-high heat for 3-5 min. (400 on E.S.)
Pour a thin layer of high-heat oil into the skillet.
Sprinkle some flour into the skillet. If it sizzles, the unit is ready.
Roll the steak fingers in the bowl of milk, then shake them in the baggie. Repeat this a second time.
Place the steak fingers into the skillet and cook them on each side for about 3 to 5 minutes or they are brown to your liking.
**Note: Reduce the heat to medium heat (300 on the electric skillet) if the oil begins to smoke
***Note: Do not use olive oil! It is not a good cooking oil and it will gum up on the pan surface if you get it too hot.
Gravy Recipe (Optional)
Ingredients
- Leavings in the Pan from Chosen Meat
- Whole Milk
- Salt and Pepper
- Cornstarch (or Arrow Root Powder)
- A Small Amount of Water in a Glass
Unit: The Unit Used for the Meat
Combine 2 heaping teaspoons of cornstarch (or arrow root powder) with a few tablespoons of water in a small glass and stir it until it is thick.
Remove the meat when it is finished cooking and pour 1/2 to 1 inch of milk into the hot skillet.
Turn on med-high heat and cook it while stirring with a metal spoon. Salt to taste.
Once the milk is bubbling thoroughly, pour the cornstarch and water mixture into the skillet and continue stirring until it has thickened. (You can add more cornstarch or arrow root powder if you want it thicker)