Steak fingers in lard...

Tonight we had steak fingers for dinner. 

They were of course fried in lard and were delicious.

I have had a few people ask how I make them so here you go!

 You can use beef or pork cube steak.

Tonight we had grass fed grass finished beef raised by Papa Moo.

In case you don't know who Papa Moo is he is The Farmers dad.

He has been farming his entire life. 

Born and raised on a dairy farm in the Skagit Valley. 

He along with his brother ran the family dairy beginning when he was in 8th grade. 

I would say Papa Moo knows a thing or a zillion about raising animals.

I start with frozen cube steaks always using two packages.

The reason I prefer frozen ones is they are easier to cut into strips.

I let them thaw just enough to pull the steaks off the paper.

Cut into strips of desired thickness

Soak in egg wash

Tonight I used a duck egg with milk because since we moved the hens into the new coop they haven't laid any eggs.

 

Dredge in seasoned flour. I use a very generous amount of 

garlic power, seasoning salt and pepper

While I am preparing all of this I heat up the lard. 

Now before you get your panties in a twist about lard and how it's bad for you do some reading.

All lard is is rendered pork fat.

It is ok to use and not nearly as bad as people tout it to be.

Your grandma probably used it for frying, pie making and baking.

It is part of the reason her food tasted so good and her pie crust were to die for.

I use snowcap, but as soon as I can get my hands on some leaf lard I will render my own.

I start with one and half bricks and heat on medium.

My stove dial ranges from low 1, 2, 3, 4, ... 9, high

I turn the dial to 6

Always make sure the lard is HOT before putting the food in.

You can put a drop of water into the grease and if it sizzles it's ready.

This will ensure that it doesn't soak up a bunch of the grease.

Also, don't over fill the pan. I usually fry 5 or 6 pieces at a time.

I prefer that my food float in the lard while it cooks rather than resting on the bottom of the pan.

I usually have to add the remaining half brick of lard about half way through cooking

ALWAYS let it heat back up to temp before you continue cooking.

 

I drain whatever I may be cooking on paper towels and keep them warm in the oven at 225 degrees.

They get gobbled up and usually everyone goes back for seconds.

I store the leftovers in a ziplock and no kidding they don't get that yucky greasy feel even after being in the fridge.

Jameson usually eats them for breakfast and lunch and there is none left by dinner the next day.

Try cooking in lard and let me know what you think!

Blessed is me...