1.5 lbs. tenderized beef round steaks, lightly seasoned with salt and pepper, and broken into medium sized pieces
2 (1.75 oz.) bags of plain pork rinds, crushed up by hand or in food processor
1/2 cup grated Parmesan
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1/4 cup heavy cream
1 cup refined coconut oil or oil of your choice (for frying)
For the Gravy
4 oz. cream cheese
1/2 cup heavy cream
For the Steak
Mix crushed pork rinds, Parmesan, garlic powder, onion powder, and cayenne in shallow bowl or dish. In another shallow bowl of dish, whisk together eggs and cream.
Heat skillet to medium high heat, or about 375 F. Dredge beef in egg mixture, then thoroughly coat in pork rind mixture, pressing the crumbs in to the crevices. Place in oil and fry on each side for about 3 minutes or until golden brown. Transfer to wire rack.
For the Gravy
When steaks are done frying and are removed to plate, whisk in cream cheese into your leftover oil. When cream cheese has melted, vigorously whisk in heavy cream. Serve.
1. Make sure steaks are room temperature before coating/frying.
2. Try using refined coconut oil for less of a coconut taste.
3. Do not over-season your steaks. The pork rind coating has Parmesan cheese and is plenty salty. A light dash of salt on both sides of the steak is perfect.
4. Really press your pork rind coating into the steaks. We want it to adhere really nicely to the steaks and not fall off while frying.
5. Make sure your coconut oil is the right temperature, about 375. Too low and your steaks may get mushy, and too high and your steaks may get burnt.
6. To make the gravy, mix in 4 oz of cream cheese in with your leftover oil. Keep the fried bits in there, as they have a lot of nice flavor. Then vigorously whisk in your cream. Keep whisking so that your fat doesn’t separate. Strain the gravy when done to get it extra smooth.
7. Like all keto fried foods, these are best when consumed immediately.
2.5 grams net carbs per serving