Chicken Fried Steak and Gravy
Filed under
Beef
Prep: 15 min | Cook: 20 min | Servings: 4
Recipe courtesy Tyler Florence. Serves 4 to 6.
Inactive prep: 25 minutes.
Ingredients
- 2 lb Bottom round, beef, trimmed of excess fat
- 2 cup Flour, 2 to 2 1/2 cups, all-purpose
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- Kosher salt
- Black pepper, freshly ground
- 3 Egg, beaten
- 2 cup Buttermilk, or whole milk
- Hot sauce, to taste
- Vegetable oil, for frying
- 3 tbsp Flour, heaping, for the gravy
- 1 cup Buttermilk, for the gravy
- 1 cup Milk, whole, for the gravy
Directions
- In a flat dish combine the flour, garlic powder, onion powder, salt and pepper. In another flat dish stir together the eggs, buttermilk and hot sauce and season well with salt and pepper.
- Cut the beef into 4 (1/2-inch) slices and pound them out with the toothed side of a meat mallet to tenderize. Dredge each piece in the flour, then the buttermilk, then back in the flour. Set on a rack over a baking sheet and refrigerate 20 to 25 minutes.
- Heat about 2 inches of oil in a large cast iron pan over medium-high heat to 365 degrees F. Fry the steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Drain on paper towels.
- Pour off all but 1/4 cup of the fat. Over medium heat, sprinkle in the 3 tablespoons flour and whisk into a roux, scraping up the browned bits. Slowly whisk in the buttermilk and milk until the gravy is nice and thick. Season with salt, plenty of pepper and hot sauce. Serve the steaks topped with gravy.