CHICKEN-FRIED STEAK WITH SPICED MILK GRAVY

By Sube

Ingredients

• STEAK MARINADE:
• 8 4oz. 1/4-inch thick eye of round steaks, needled or pounded and tenderized
• 1 cup buttermilk
• CHICKEN FRIED STEAK:
• 1-1/2 cups all purpose flour
• 1 tbsp kosher salt
• 2 tsps black pepper
• 2 tsps garlic powder
• 1 tsp baking soda
• 1 tsp cayenne pepper
• 1 tsp onion powder
• Vegetable oil for frying
• SPICED MIX GRAVY:
• 3 tbsps butter
• 3 tbsps all purpose flour
• 1 cup low sodium chicken broth
• 1 cup whole milk
• 1 tbsp Worchestershire sauce
• 2 tsps smashed brined peppercorns
• 1 tsp brining liquid from the peppercorns
• 2 dashes hot sauce

Preparation

Step 1

For the marinade. Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat.

For the chicken-fried steaks. Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mizture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and alalowing the excess ti drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting.

Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried stead). Then re-dredge in the seasoned flour just before frying.

Heat 1-inch vegetable oil in large skillet over medium high heat. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once 2 to 3 minutes per side. Repeat the process.

For the spiced milk gravy. Like any good gravy, we are starting out with a simple roux of equal parts butter and flour. Melt the butter in a medium saucepot over medium heat, then whisk in the flour. Cook the flour and butter until it's a light blond color (just enough to cook the raw tast out) about 2 minutes, and then whisk in the broth and milk. Bring the gravy to a simmer and cook until thickened, 2 to 3 minutes. Add in the Worchestershire sauce, peppercorns, brine, hot sauce and salt to taste and bring back to a simmer. Check for seasoning and set aside until ready to use.