Chicken-Fried Wagyu Steak

Is this a desecration of Wagyu? Maybe. But that doesn't mean it's not ridiculously delicious, especially alongside fancier blue-box mac 'n' cheese.

by Sunny Anderson
02 November 2017, 9:55am

Servings: 4
Prep: 10 minutes
Total: 35 minutes


for the chicken-fried Wagyu
2 Wagyu beef steaks, butterflied and tenderized
1 tablespoon butter, melted, for brushing
1 teaspoon fresh thyme
1 box Shake 'N Bake
½ quart cooking oil (canola, vegetable)

for the sautéed onion topping:
2 tablespoons butter
½ white onion, sliced
1 tablespoon fresh thyme
¼ cup beer (optional)
cheese rind (optional)
kosher salt and freshly ground black pepper, to taste


1. Brush the butterflied and tenderised steaks with melted butter. In a large plastic bag, add thyme leaves to Shake N Bake mix. Add one steak at a time, shaking thoroughly to coat. Let steaks rest on a plate for 5-10 minutes.

2. In a large cast iron skillet, heat cooking oil. When oil is hot and shimmery, fry each steak individually for 5-8 minutes until golden and cooked to desired doneness (5 minutes for medium-rare). Top with sautéed onions if desired.

3. To make sautéed onion topping, melt butter in a small pan. Add onion and sauté until translucent, 5-7 minutes. Add a dash of beer and/or cheese rind if desired. Add fresh thyme leaves and season with salt and pepper.

4. Serve with fancy macaroni and cheese.

From Fat Prince: Shake 'N Bake Wagyu Beef with Sunny Anderson and Ron Funches