On Sat, 27 Nov 2004 12:39:19 -0500, Sheryl Rosen
> wrote:

>in article , Christine at
wrote on 11/24/04 4:03 PM:
>
>>
>> "Doe John" > wrote in message
>> ...
>>> On a whim, I bought 4 lbs of chicken steak at the butchers. Looks like
>>> rib eye steak, but it isn't becasue when I asked for rib eye, the
>>> butcher told me they had club steak, which is rib eye, which is 50
>>> cents more expensive per pound than the chicken steak. I live in the
>>> northeast, so I don't know if this cut of meat is called chicken steak
>>> only where I live.What cut of meat is this? Very little of no fat, and
>>> has a membrane running down the middle.
>>
>> I too cannot say what cut of meat it might be exactly.
>>
>> In Texas chicken fried steak is usually round steak that has been
>> tenderized, fried or deep-fried and topped with cream gravy or sometimes
>> brown gravy. Most people here prefer the cream gravy and best served with
>> mashed potatoes. There is an upscale restaurant here in the Houston area
>> that prepares their chicken fried steak using rib-eyes.
>>
>> Chris in Pearland, TX
>>
>>
>
>NOPE.
>It's not cube steak and it's not meant to be "chicken fried" steak.
>
>The tip off to what this thing really is is the "Very little of (sic) no
>fat, and has a membrane running down the middle".
>
>That sounds to me very much like Chuck Blade steaks. I never thought of it
>as looking like rib eye, but it does sort of resemble a NY Strip (the bigger
>side of the t-bone), I guess.
>
>Chuck blade steaks should be braised. They don't require a long braise, but
>they get really tender after being braised.
>
>I like to sauté some sliced onions, remove them from the pan, add the
>seasoned steaks (salt, pepper, garlic, nothing fancy), sauté them on both
>sides with a bit of olive oil or butter, so they are brown. Now add in a
>small amount of wine, the onions, a half cup of beef stock, bring to a boil,
>reduce heat and simmer about 45 min, until the center gristle begins to melt
>away and the meat is fork tender. Herbs can be added during the final 15-20

Is this a published recipe?

>minutes. Savory is nice. Remove meat from skillet and either reduce the
>sauce over medium high heat, or thicken with starch of your choice (I prefer
>potato starch).
>
>Serve with mashed potatoes and a vegetable.