Copycat Texas Roadhouse Country Fried Sirloin

Name: Copycat Texas Roadhouse Country Fried Sirloin (Elevated)
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Dry-aged sirloin steak - cut into 1/2 inch thick pieces; 1.5 cups Panko breadcrumbs; 1/2 cup All-purpose flour; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Smoked paprika; 1 tsp Black pepper; 1 tsp Sea salt; 1/2 cup Clarified butter; 1 cup Buttermilk; 1 tbsp Hot sauce; 1 tsp Worcestershire sauce; 2 Large eggs; 1/4 cup Butter; 1/4 cup All-purpose flour; 3 cups Beef stock - homemade preferred; 1/2 cup Heavy cream; 2 tbsp Madeira wine; 1 tsp Black pepper; 1/2 tsp Sea salt; Grapeseed oil For frying

⏱1h 20m

👥4

🔥1100 cal

Hard

🍽️American

An indulgent take on the classic, featuring dry-aged sirloin, a clarified butter breading, and a rich gravy finished with Madeira wine.

1.5 lbs Dry-aged sirloin steak - cut into 1/2 inch thick pieces

1.5 cups Panko breadcrumbs

1/2 cup All-purpose flour

1 tbsp Garlic powder

1 tbsp Onion powder

See all 21 ingredients ↓

(0 reviews)

⏱1h 20m

👥4

🔥1100 cal

Hard

🍽️American

An indulgent take on the classic, featuring dry-aged sirloin, a clarified butter breading, and a rich gravy finished with Madeira wine.

#steak #comfort food #country style #fried #buttermilk #madeira

Instructions

Marinate the Sirloin: Combine Buttermilk Marinade ingredients in a bowl. Add sirloin and marinate for at least 4 hours, or up to 24 hours.
Prepare the Breading: In a shallow dish, combine Panko breadcrumbs, flour, garlic powder, onion powder, smoked paprika, pepper, and salt. Drizzle with clarified butter and mix well to coat.
Prepare the Egg Wash: In another shallow dish, whisk together the eggs.
Coat the Sirloin: Dredge each sirloin piece in the Breading, then dip in the Egg Wash, and finally coat again in the Breading, ensuring it's fully covered.
Fry the Sirloin: Heat about 1/2 inch of grapeseed oil in a large skillet over medium-high heat. Fry the sirloin in batches for 2-3 minutes per side, until golden brown and cooked through.
Prepare the Gravy: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Continue Gravy: Gradually whisk in the beef stock, ensuring no lumps form. Bring to a simmer and cook for 5-7 minutes, or until thickened.
Finish Gravy: Stir in the heavy cream and Madeira wine. Cook for another 2-3 minutes. Season with pepper and salt. Reduce heat to low and keep warm.
Serve: Place the fried sirloin on plates and generously ladle the gravy over the top. Serve immediately.

Ingredients

1.5 lbs 680 g Dry-aged sirloin steak - cut into 1/2 inch thick pieces
1.5 cups 180 g Panko breadcrumbs
1/2 cup 60 g All-purpose flour
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Smoked paprika
1 tsp 5 mL Black pepper
1 tsp 5 mL Sea salt
1/2 cup 120 mL Clarified butter
1 cup 240 mL Buttermilk
1 tbsp 15 mL Hot sauce
1 tsp 5 mL Worcestershire sauce
2 100 g Large eggs
1/4 cup 60 g Butter
1/4 cup 30 g All-purpose flour
3 cups 720 mL Beef stock - homemade preferred
1/2 cup 120 mL Heavy cream
2 tbsp 30 mL Madeira wine
1 tsp 5 mL Black pepper
1/2 tsp 2.5 mL Sea salt
Grapeseed oil As needed For frying

Equipment

Large skillet
Saucepan
Shallow dishes
Whisk
Bowl

Instructions

Marinate the Sirloin: Combine Buttermilk Marinade ingredients in a bowl. Add sirloin and marinate for at least 4 hours, or up to 24 hours.
Prepare the Breading: In a shallow dish, combine Panko breadcrumbs, flour, garlic powder, onion powder, smoked paprika, pepper, and salt. Drizzle with clarified butter and mix well to coat.
Prepare the Egg Wash: In another shallow dish, whisk together the eggs.
Coat the Sirloin: Dredge each sirloin piece in the Breading, then dip in the Egg Wash, and finally coat again in the Breading, ensuring it's fully covered.
Fry the Sirloin: Heat about 1/2 inch of grapeseed oil in a large skillet over medium-high heat. Fry the sirloin in batches for 2-3 minutes per side, until golden brown and cooked through.
Prepare the Gravy: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Continue Gravy: Gradually whisk in the beef stock, ensuring no lumps form. Bring to a simmer and cook for 5-7 minutes, or until thickened.
Finish Gravy: Stir in the heavy cream and Madeira wine. Cook for another 2-3 minutes. Season with pepper and salt. Reduce heat to low and keep warm.
Serve: Place the fried sirloin on plates and generously ladle the gravy over the top. Serve immediately.

Nutrition per serving

Calories 1100

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Copycat Texas Roadhouse Country Fried Sirloin

Copycat Texas Roadhouse Country Fried Sirloin

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