Country Fried Steak and Gravy
What You'll Need:
- 1 1/2 - 2 lbs Cubed Steak, cut into 8 portions
- 1 cup whole milk
- 1 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Bad Byron's Butt Rub, plus additional to taste
*You can get Bad Byron's Butt Rub from my friend's shop, Cajun Corner Spices.
Otherwise, you can substitute seasoning salt. - 1/2 teaspoon fresh ground black pepper
- Salt and Pepper, to taste
- 2/3 cup vegetable oil
For the Gravy: - Reserve 2 Tablespoons oil after cooking the steaks
- 4 Tablespoons all purpose flour
- 3 cups whole milk
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
Directions:
Heat 2/3 cup oil in a large, heavy skillet over medium-high heat.
In a small bowl, combine flour, garlic powder, Bad Byron's and black pepper. In a separate small bowl, pour 1 cup whole milk.
Season one side of steaks with a little Bad Byron's and the other side with salt and pepper.
Dredge steaks in milk and then flour mixture. Then you will add a second coat by dredging in the milk and flour mixture again.
Place 2-3 steaks in the hot oil and fry until browned, approximately 5 minutes on each side.
Place 2-3 steaks in the hot oil and fry until browned, approximately 5 minutes on each side.
Remove from pan to a paper towel lined plate to drain. Repeat with remaining steaks.
Gravy:
Reserve approximately 2 Tablespoons of oil after cooking steaks.
Over medium heat, whisk 4 Tablespoons of flour into the drippings, whisking constantly for about a minute. It will have a very thick consistency.
Over medium heat, whisk 4 Tablespoons of flour into the drippings, whisking constantly for about a minute. It will have a very thick consistency.
Slowly add the milk, continuing to whisk constantly.
Stir in the pepper and salt and continue cooking.
Whisk constantly for approximately 10 minutes, or until gravy thickens.
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