It has been a long time since I enjoyed a crumbed steak. As a kid Mum would make crumbed steak. She’d tenderise the meat by beating it with an empty glass soft drink bottle. Mum would make the breadcrumbs from stale bread which she lightly toasted.
The process was simple, beat the meat, flour the meat, egg the meat, crumb the meat, fry the meat, serve the meat, and then eat the meat.
Mum’s crumbed steak was so good, when she made it there was always a spare couple of steaks so whoever was still hungry would have more. I used to spit on those steaks while my brothers were watching so I could get those extra steaks.
These days I don’t have bread at home nor flour and does anyone make glass soft drink bottles anymore?
I bought this single steak from my butcher. It weighed 216 grams and cost me $AUD4.32.
An easy way to cook crumbed steak is to shallow fry it in beef fat.
I keep a small shallow cast iron griddle pan on my barbecue grill. After I cook a scotch fillet steak I leave the rendered fat in the pan. I had enough accumulated fat to fry my steak. For a flavour kick, I also added a good wodge (British English informal for a large piece or amount of something) of butter.
This piece of crumbed steak took about 8 minutes to cook.
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