Crumbed steak is a popular dinner option for a good reason. Besides being easy to make, it doesn’t require a lot of ingredients.
Not to mention, the crispy golden-brown breading gives the tender, juicy beef a satisfying crunch.
BHG’s food editor, Sarah Murphy, shares her top tips for making the perfect crumbed steak.
How to cook crumbed steak
To have a deliciously crumbed steak, it’s important to know the basics, like what kind of oil to use, what kind of breadcrumbs to use, and what kind of beef to use.
Butter or oil? What is the best oil to use for frying crumbed steak?
Both butter and oil can be used to cook crumbed steak. But when butter is heated to high temperatures, it is more likely to burn. Oil has a much higher smoke point and can be cooked at high heat without burning.
Sarah says, “A neutral oil such as canola or vegetable is best, as you can heat it to a higher temperature to give a deliciously crispy coating.”
What type of beef should be used for crumbed steak?
Sarah recommends cooking with thin beef scotch fillet steaks. Alternatively, look for beef steaks labelled “sizzle steaks,” as they are nice and thin.
“If your scotch fillet is quite thick, place it in a plastic bag and use a meat mallet to pound it,” says Sarah. “You don’t want your steak thick for crumbed steaks; otherwise, it’s difficult to cook evenly (you’ll have burnt crumbs and a completely raw middle).”
How can I ensure the breadcrumbs stick to the beef?
Crumbing a steak is a three-step process, each as important as the next.
For a successful crumbed steak, Sarah says, “Firstly, toss the beef in a little plain flour seasoned with salt and pepper.”
“Next, dip it into a combination of a lightly beaten egg and a little milk, then place the wet steak into the crumbs and press to coat.”
Then pop them in the fridge.
“Chilling your crumbed steaks for 20–30 minutes before cooking is also useful for ensuring your crumbs don’t fall off during frying,” says Sarah. “Use an egg flip to turn the steaks during cooking. Tongs sometimes break the crumb coating.”
How long does it take to cook a crumbed steak?
Once the crumbing part is over, cooking crumbed steaks are quick and easy.
“Two minutes on each side in a frying pan on medium-high heat should be plenty for deliciously crispy crumbed steaks,” says Sarah. “Make sure you transfer the steaks onto a plate lined with baking paper before serving to soak up any excess oil.”
Can crumbed steak be baked instead of fried?
Yes, you can bake crumbed steak instead of frying it, but it won’t have the same flavour and texture as frying will.
Step-by-step instructions for crumbing steak
What you’ll need:
- ½ cup plain flour season with salt and pepper
- 2 free-range eggs
- 1½ cups breadcrumbs of your choosing
- Choose your beef, making sure it’s 1/2 to 1 cm thick
- Chopped parsley and parmesan (optional seasoning for breadcrumbs)
Method
- Grab your beef, ensuring it’s approximately 1/2 to 1 cm thick. Sarah says: “If your beef isn’t already thin, place it in a plastic bag and use a meat mallet to pound it.”
- Prepare your seasoned flour, egg, and breadcrumbs using two plates and a shallow bowl.
- Coat your beef in flour, dip it in egg, followed by breadcrumbs, and transfer it onto a plate.
- Repeat the steps until all of the beef is crumbed.
- Refrigerate for 15-30 minutes to allow the crumbs to set.
- Heat oil in a frying pan and cook each piece of crumbed beef for 2-3 minutes on one side until golden brown. Flip it over and cook on the other side for another 2-3 minutes.
- Eat your delicious crumbed beef.
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