In a bowl, season steaks with salt and pepper. In another bowl, mix flour, salt and pepper to taste. Heat a large cast iron skillet over medium high heat, then add oil enough to cover bottom about 1/4 inch. Coat the seasoned steaks in the seasoned flour. Add to skillet and fry quickly about 3 minutes per side or until "red juice" penetrates the top of the meat while frying. Drain meat on a wire rack and keep warm. You want the meat to be medium rare.
If serving with rice, make a gravy from the drippings. Pour off all but about 3 tablespoons of the oil and drippings. Add flour to make a roux and stir. (At this point you can add some minced onion or green onions, if desired) After about 5 minutes, add enough water to thin the gravy to the right consistancy. Season with salt and pepper.
The reason it is called dry fry is that you are leaving the meat dry instead of soaking it in milk before you dredge it in flour.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 6|
|Calories from Fat: 36 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.9mg||8 %|
|Sodium 0mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.5g|
|Protein 32.1g||46 %|
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Calories per serving: 214
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