Why It Works

• The three-step breading: Almond flour provides a dry surface for the egg wash to grip, which in turn acts as the perfect binder for the coarse, crunchy pork rinds.
• Resting the breaded meat: Giving the steaks 5 minutes to sit before frying allows the breading to hydrate and bond, preventing it from falling off in the hot oil.
• Avocado oil for frying: Using oil with a high smoke point prevents the crust from burning before the meat cooks through, a common issue when frying solely in butter.

Common Pitfalls to Avoid

• Breading falling off: Make sure the steaks are patted completely dry before you start. Press the pork rinds firmly into the meat, and do not skip the resting step.
• Soggy crust: Never crowd the skillet. Frying too many steaks at once lowers the oil temperature and causes the meat to steam rather than fry. Always rest cooked steaks on a wire rack, not a flat plate, to keep the underside crisp.
• Clumpy gravy: If using xanthan gum, sprinkle it very lightly and slowly while whisking continuously. Dumping it in all at once will create a gelatinous lump.

Variations

• Spicy Chicken Fried Steak: Add ¼ teaspoon of cayenne pepper to the pork rind mixture and a few dashes of hot sauce to the egg wash.
• Keto Pork Chops: Swap the beef cube steaks for thin-cut, boneless pork chops. Pound them to ½-inch thickness before breading.

Allergy Alert

This recipe contains tree nuts (almond flour), eggs, and dairy (heavy cream, butter). Always check the label on your pork rinds to ensure they are fried in their own fat and do not contain hidden starches or soy-based flavorings.