I've always loved it but never learned how to cook it. My wife made it for me a couple of times, but inexplicably used cornmeal with the breading. It was ... okay. I asked her not to use cornmeal again, but the next time, damn if she didn't do it again. I just asked her how it was done and made my own next time and showed her how it's done correctly. She just shook her head and said "That's not how I was taught to do it." I replied "But this is now EVERYONE ELSE makes it! And if you can't make it correctly, don't make it for me at all!" And so that's how it was. She never made it again because she always insisted on using cornmeal (which I despise, by the way), but at least I learned how to pound cheap steak meat and make really kick-ass chicken fried steak.
that's really up to you, what you want the outcome to be, and how much effort you want to put into it. if you find cheap sirloin that's a good one. I'd skip any real steaks (NY and Ribeye) and roasts like a chuck roast. if you tenderize it, esp. mechanically and then enzymatically it won't matter much since it'll be partially broken down. start with whatever price point you want and go from there.
ToNigIsToNog 0 points 1.7 years ago
that's really up to you, what you want the outcome to be, and how much effort you want to put into it. if you find cheap sirloin that's a good one. I'd skip any real steaks (NY and Ribeye) and roasts like a chuck roast. if you tenderize it, esp. mechanically and then enzymatically it won't matter much since it'll be partially broken down. start with whatever price point you want and go from there.