Name: Gordon Ramsay Challenges Nyesha Arrington To Elevate A Cheap Steak Cut
Uploaded: 2026-03-19T16:35:51.000Z
Duration: 9 min 21 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Now I'd like to see what you can do when I give you a delicious piece of steak.

I know how good you are and you're going to do it justice.

I want to see what you can do with an elevated, inexpensive cut and take it to the next level.

Today I'm going to be making a beautiful cubed steak prepared chicken fried style.

For the first step is to prepare the dredge.

Cornstarch, flour, salt and pepper, pinch of cayenne pepper.

I also like to add just a touch of baking powder, which adds a lightness.

Paprika is going to give it this beautiful smoky background flavor.

So once your dredge is prepared, set it aside.

I like to use Louisiana hot sauce and buttermilk.

Buttermilk tenderizes your protein as it breaks down those muscle fibers.

Add as much hot sauce as your heart desires.

Give this a little mix, pinch of salt, little pepper and some fresh thyme.

So once your marinade is complete, set it aside.

For this chicken fried steak, I'm using a cube steak.

You can find cube steak anywhere at your local grocery store.

And how you add this sort of premium quality to it is by tenderizing it.

So what I do is I take two sheets of plastic wrap.

What that does is gives you a really strong surface and it's going to hold up to whatever you're pounding your or flattening your meat out with.

You can use a sturdy cup with those double sheets just simply folding over like so.

When you're flattening your meat, you're breaking up those muscle fibers, right?

This is a great tip for feeding a large family because it almost doubles the volume on your steak.

So once you have your meat flattened out, you can add this to your seasoned marinade and set this aside.

Now we're gonna start our delicious sauce.

I've sliced them thinly and I like to cook my mushrooms in equal parts neutral oil, grapeseed, avocado oil, whatever you'd like.

Small amount of oil and a touch of butter for caramelization.

It adds in a caramelization, pinch of salt.

Actually take a garlic fork and you just kind of toss that into your mushrooms as they're roasting.

So it takes off a prep time and gives you that garlic flavor without being overpowering.

So as the mushrooms caramelize, we want to deglaze and catch all those beautiful bits of flavor.

So I love using soy when I make my mushroom sauces.

It adds and double down on that umami flavor as well as beef stock.

And for this chicken fried steak, I love this sort of creamy background flavor, so I add just a touch of milk.

So for our chicken fried steak, using cast iron, Nice even heat distribution.

If you don't have cast iron, you want to use a heavy bottom skillet.

So for the green beans, what I like to do is a fun play on a green bean almandine.

The thing about green beans, I think generally they tend to be undercooked.

So feel free to not only blanch your green beans, but actually cook them through.

They're really delicious when they're cooked properly.

Just adding a touch of milk to add a light creaminess.

I actually like to kill two birds with one stone and cook the green beans and toast the almonds at the same time.

So in a hot skillet, it's going to add the green beans, add our blanched sliced almonds and allow those to sort of toast and come together.

And a touch of butter to aid in the caramelization process.

Just going to finish it with a touch of cream, A little bit of black pepper.

Now it's time to fry our beautiful cube steak.

This is a steak that I have prepped and marinated overnight.

Want to make sure you get in all those crevices so you can test the temperature of your oil by just dropping a little bit of flour and how much that flour bubbles up, it's going to tell you how hot it is.

So I like to just add in a touch of flour and see where we're at, see what we're working with.

So cube steak into our seasoned flour and place this in our shallow frying pan.

And again, no flavor opportunity left behind.

I like to add some herbs into the actual frying oil.

A little bit of crushed garlic in there as well.

So these bubbles around the outside, that's going to indicate how hot the actual oil is.

So as our steak fries get the elements together to plate this beautiful dish, check in on our sauce.

Pass it through a press, get that nice, fluffy mashed potato, and