Semi-Carnivore Chicken Fried Steak with Gravy
Sometimes called country fried steak, this recipe is very simple, and very low in carbs. 1.9g total carbs per serving! Coated with pork rinds and served with a rich, creamy pan gravy, this recipe is also semi-carnivore and can be easily customized to a fully carnivore recipe.
Knife and Cutting Board
Large Freezer Bag
Large Fry Pan
Country Fried Steak
- 6 beef steaks (4 oz each) see notes
- 2 large eggs
- 3 oz crushed pork rinds
- ½ teaspoon paprika optional
- 3 tablespoons grated parmesan cheese optional
- salt and pepper
- ½ cup ghee/oil for frying
- ¼ cup butter
- 4 tablespoons cream cheese
- ½ cup heavy whipping cream
- ½ teaspoon black pepper optional
- ½ teaspoon garlic salt optional
- 1 tablespoon lemon juice optional
- pan drippings
Pork Rind Crusted Country Fried Steak
Cut larger steaks into 4-6 oz portions before tenderizing as they will spread out and become quite large. Using the raised pointy side of a mallet meat tenderizer, pound both sides of each steak very thin until the steaks are noticeably broken down and tenderized. Lightly salt the steaks to season.
Add whole pork rinds to a large freezer bag and partially seal leaving a small gap for air to escape. Gently begin to crush the pork rind with a rolling pin until they are crushed very fine. Empty crushed pork rinds onto a plate and add the grated parmesan cheese, paprika, salt, and black pepper. Combine well.
Crack eggs into a shallow bowl or plate, large enough to fit the steaks and beat with a fork until well combined. Season with salt and pepper.
Dredge the tenderized steaks by coating them first in the beaten egg mixture and then lightly pressing each side of the steak into the crushed pork rind mixture until evenly coated. Gently shake off any excess. Set aside for frying.
Heat a few tablespoons of the ghee/oil in a large fry pan over medium-high heat. Once the ghee has come to temperature, fry each side of the coated steaks for approximately 1 minute until lightly golden brown. Add more ghee/oil as needed and allow the pan to come back to temperature between steaks.
Set aside until the gravy is ready.
Low Carb Country Gravy
The base of the country gravy is the drippings left in the pan after frying the steaks. If there is too much oil in the pan drain a portion off to avoid an overly greasy gravy. Turn the temperature to medium-low and add the butter, cream cheese, heavy cream, salt and black pepper to the pan.
The pan should be very gently simmering, stir the mixture continuously and don't let the pan get to hot or the gravy could break.
Stir until the butter, cream cheese, heavy cream, garlic salt, and cracked black pepper in the pan drippings until smooth milky gravy has formed. Season to taste, and add some lemon juice for a bright flavoured finish.
Pour over the country fried steaks and serve!
The beef steaks used for this recipe can be any cut. This recipe is a great way to use cheaper cuts of steak like fast fry steak from the grocer since it is pounded tender before frying. This recipe is a part of my Semi-Carnivore series for recipes. For more information see the Semi Carnivore Diet page on the blog. Ingredients tagged 'optional' can be omitted to make this a more carnivore friendly recipe. For a ideas of how to use this recipe without the gravy, see the full post above.
Calories: 635kcalCarbohydrates: 1.9gProtein: 42.2gFat: 50gSodium: 625mgPotassium: 450mgFiber: 0.1gSugar: 1gNet Carbs: 1.8g
Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!