Make the most amazing Christmas morning breakfast with this hearty breaded country fried prime rib steak! Add some hashbrowns, eggs, and country gravy to round out the start of your day! Or serve with veggies and mashed potatoes for an equally satisfying comfort food dinner!
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Instructions
Preheat & Prep
Preheat your oven to 200°F (95°C/Gas Mark ¼).
Set up your dredging station.Whisk together the 2 large eggs and 1 cup milk in the first shallow dish. In the second dish whisk together the 1½ cups all-purpose flour and seasonings (1 teaspoon each, salt & pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon cayenne).
Season both sides of each sliced 1-2 lb prime rib roast portion with ¼ teaspoon each, salt & pepper.
Dredge The Prime Rib
Dredge each sliced prime rib section by placing it into the seasoned flour mixture. Use the palm of your hand to press down firmly on each side so that the flour sticks to the meat.
Next, dip your flour-coated slice into the eggy mixture so that both sides get submerged. Allow the excess egg wash to drip off.
Then, press the egg-coated slice firmly into the flour mixture again. Make sure to coat all surfaces then place on wire rack in rimmed baking sheet or baking dish. Repeat with additional prime rib portions.
Fry & Serve
Add beef tallow or oil to a frying pan, enough to cover the bottom of the pan ¼-inch deep. Heat to medium-high heat (*see note). One at a time, place a prepared steak into the frying pan.
Fry for about 2 minutes, or until you see the edges begin to turn golden-brown. Flip and fry for another 2 minutes on the opposite side.
After the steak is golden brown, let any excess oil drip off as you remove it from the pan. Then, set it on the wire rack in the warm oven until you are done making the remaining steaks and and gravy.
Repeat with each steak. Once all steaks are fried, top each one with 2 cups country gravy and serve right away.
Notes
Make sure to pat your sliced prime rib dry and let it sit out at room temperature for 20-30 minutes. This helps the coating stick best and the steak to cook quickly and evenly.
Leave lots of room for your steaks to fry, working in batches if necessary. They'll cook faster, the oil will stay hotter, and this will prevent your steaks from getting oily.
If you do not own a meat thermometer, test if your oil is hot enough using some flour. Take a small pinch of flour and quickly but carefully drizzle it into the frying oil. If the oil sizzles and pops, your oil is ready for frying.
Use a metal spoon to pour some of the hot oil over the top of the steak. This helps prevent the coating from coming off.
Do use the wire racks to keep the country-fried steaks warm while finishing your cooking. This keeps the breading crisp rather than soggy. Fried food steams on paper towels and will result in a less-than-ideal breading.
Have fresh prime rib that you want to use instead? It won't cook as quickly as this leftover version, so slice the roast thinner and temp the meat for doneness.
Storing & Reheating:
Refrigerate any leftovers in a shallow, airtight storage container. Reheat and enjoy within 3-4 days.
Freeze country-fried steaks in a single layer on a parchment paper-lined baking sheet. Once frozen, wrap in a layer of cling film, then heavy-duty aluminum foil, and transfer into a storage container. Frozen steaks can be kept for up to 4 months. Thaw in the refrigerator overnight before reheating.
To reheat in an air fryer, heat one steak at a time at 350°F (175°C) for 4-5 minutes until heated to your satisfaction. Reheat in the oven on a greased wire rack in a rimmed baking sheet or baking dish. Set into your 350°F (175°C/Gas Mark 4) preheated oven for 5-7 minutes.
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Course Beef Dishes, Dinner Recipes, Leftover Ideas, Prime Rib