"Alton's technique here is spot-on. Use of a needler, instead of a mallet, makes a world of difference, as does the triple-dredge and the rest before frying.

I actually like to use grass-fed skirt steak that I buy at Whole Foods, which is from a local farm. I trim off any excess fat & membrane, then pound the heck out of it with a Norpro tenderizer I bought off Amazon for $6.49.

Didn't try Alton's gravy, as I like to roll a little different with my chicken fried steak. Once the steaks are all cooked, I top mine with a couple spoonfuls of Hatch green chile enchilada sauce and a sprinkle of Monterrey Jack cheese, then throw under the broiler for a couple minutes to melt the cheese."

"Alton's technique here is spot-on. Use of a needler, instead of a mallet, makes a world of difference, as does the triple-dredge and the rest before frying.

I actually like to use grass-fed skirt steak that I buy at Whole Foods, which is from a local farm. I trim off any excess fat & membrane, then pound the heck out of it with a Norpro tenderizer I bought off Amazon for $6.49.

Didn't try Alton's gravy, as I like to roll a little different with my chicken fried steak. Once the steaks are all cooked, I top mine with a couple spoonfuls of Hatch green chile enchilada sauce and a sprinkle of Monterrey Jack cheese, then throw under the broiler for a couple minutes to melt the cheese."