Italian Breaded Steak
The ultimate comfort food, Italian Breaded Steak is a crispy, tender delight that makes for an easy weeknight dinner. The flavorful breading enhances the juicy steak, making it a dish that’s sure to impress. Make it tonight for a meal that brings everyone to the table!
Equipment
- Skillet
- Food Processor
Ingredients
- 3 cups Italian breadcrumbs
- 4 8-ounce beef tenderloins I also used 2 10 ounce New York strip steaks
- 1/3 cup olive oil
- 1/2 cup avocado oil
- to taste coarse salt and freshly cracked pepper
Instructions
- Begin by preparing the seasoned Italian breadcrumbs. Combine them in a large shallow bowl or cake tin. Set them aside for later use.
- Next, take your beef tenderloins and gently pound them between sheets of parchment or plastic wrap. You want them to be about ¾” to 1” thick. This step helps to tenderize the meat and ensures even cooking.
- Generously season both sides of the steak with coarse salt and freshly cracked pepper. This simple seasoning will enhance the steak's natural flavors.
- In a separate large shallow bowl or cake tin, pour in 1/3 cup of olive oil. This will be used for coating the steak.
- Carefully coat the seasoned steak in the olive oil, making sure to drain off any excess oil. This step is critical for ensuring the breadcrumbs stick well.
- Once coated, place the steak into the bowl of breadcrumbs. Press the crumbs firmly against the steak on all sides to ensure it’s fully coated. Move it to a sheet tray or platter and repeat this process with the remaining steak.
- In a large non-stick skillet, pour in ¼ cup each of olive and avocado oil. Heat the oil over medium heat for around 90 seconds. You want the oil hot enough to sizzle when you add the steak.
- Once the oil is hot, gently place the breaded steaks into the skillet. Allow them to cook untouched for 3 to 3 ½ minutes or until the bottom side is deeply browned.
- Carefully flip the steaks over and continue cooking for another 2 to 3 minutes. You’re aiming for an internal temperature of 120° to 125°, or your desired level of doneness.
- Once cooked to your liking, remove the steaks from the skillet. Serve them as is, or for an added touch, place them over a bed of arugula with lemon wedges. You might consider drizzling some Amogio sauce on top for an extra flavor boost!
Notes
- Tip 1: Cover and keep any leftovers in the refrigerator for up to 3 days. Make sure they’re in an airtight container to maintain freshness.
- Tip 2: It’s best not to freeze this dish, as the breading can become soggy once thawed and reheated.
- Tip 3: You can prep the breaded steaks in advance and keep them at room temperature for up to 30 minutes or in the refrigerator for 2 hours before frying.
- Tip 4: If you’re making multiple steaks, cook them in batches to maintain the oil temperature for proper frying.
- Tip 5: If you must reheat the steak, do so by quickly searing it in a hot pan for 1 to 2 minutes on each side, just until warmed through.