Country Fried Steak
Serious Eats, Joshua Bousel
Steak
- 2 8 oz sirloin steaks
- 3/4 c cornstarch
- 1 egg
- 2/3 c buttermilk
- 2 c flour
- 2 tsp salt
- 2 tsp paprika
- 2 tsp black pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp baking powder
- 1/2 tsp cayenne
- 1/3 c buttermilk
- vegetable oil
Gravy
- 1/4 c butter
- 1/2 c flour
- 3 c whole milk
- salt
- pepper
With a meat mallet using both the spiky side and flat side, pound steaks out to 1/4 - 1/8 inch thickness. Cut each steak in half to yield four pieces. Salt each piece of steak on both sides.
Get out three shallow dishes. Add cornstarch to first dish.
Whisk together egg and 2/3 c. buttermilk in second dish.
In third dish, combine flour and spices. Drizzle 1/3 c buttermilk into mixture and toss lightly with fingers until there are pea-sized clumps throughout.
Coat steak with cornstarch. Shake off excess. Dip in wet mixture. Coat steak with third mixture, firmly pressing the flour into both sides.
Repeat with remaining steaks.
Let sit for at least ten minutes before frying; or up to 8 hours in the fridge.
When ready to fry the steaks, heat 2-3 inches of vegetable oil in a cast iron skillet to 375 degrees. Fry steaks 1 1/2 - 2 minutes on each side. Remove to wire rack with paper towels underneath.
Once all steaks are cooked, pour excess grease from cast iron skillet out (but do not scrape the pan clean). Add butter. Once butter is melted, whisk in flour. Slowly add in milk while whisking constantly. Add salt and lots of black pepper. Heat until gravy starts to bubble. Taste. Add more salt and pepper if necessary. Add more milk if too thick.