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This is not the recipe you need if you are in a hurry, but if you have the time, it is worth the wait! I have adapted it from a Cook's Illustrated recipe.
For the fried steak
- 4 cups flour
- 5 teaspoons salt
- 1 teaspoon pepper
- 1⁄8 teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- 6 cube steaks
- 5 cups peanut oil
For the gravy
- 1 onion, finely minced
- 2 garlic cloves, finely minced
- 3 tablespoons flour
- 1⁄2 cup chicken broth
- 2 cups whole milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Set your oven to the "warm" temperature or about 200 degrees. Either place a wire cookie cooling rack on top of a rimmed baking sheet or line a baking sheet with paper towels. Set in oven.
- Mix the flour, salt and peppers in a dish to dredge the meat.
- In another similar dish put the beaten eggs, baking power, baking soda and buttermilk. Mix well. Some foaming is to be expected.
- Very gently pick up a steak and lightly dry with a paper towel. Lay the steak in the flour mixture on both sides to coat evenly.
- Pick up steak from the flour with tongs and lay each side in the egg/buttermilk mixture to evenly coat.
- Place in the flour once more to coat both sides evenly.
- Repeat process with each steak. Lay prepared steaks ready to fry on another cookie cooling wire rack to keep the coating intact.
- Bring 1 inch of of peanut oil in a deep pan or dutch oven to 375 degrees.
- Fry each steak 2 1/2 minutes each side, until the crust is a deep golden brown. Be sure the oil is back up to 375 and 1 inch deep for each batch.
- Drain each steak on a paper towel for a moment then place on the rack in the warm oven.
- Once the steaks are done, strain the oil into an extra pan. Put the crumbs in the strainer back in the used frying pan along with 2 tablespoons of the hot oil.
- Brown the onion in the oil, then add the garlic. Cook for about 30 seconds more. Add the flour to the pan and stir with a whisk to brown the flour.
- Add the broth,stirring with the whisk constantly, then the milk, salt and pepper.
- Bring to a gentle boil then reduce heat to simmer until the gravy starts to thicken.
- Serve the steaks with the gravy spooned over top.