Breaded Steak and Gravy
Jennifer Dubbs' Beer Battered Chicken Fried Steak
- 4 tenderized Top Round Steaks (about 1/2 pound each)
- 1 1/2 cups Flour
- 2 teaspoons Kosher Salt
- 2 teaspoon freshly Ground Pepper
- 1/8 teaspoon Cayenne Pepper
- pinch of Garlic Powder
- pinch of Table Salt
- 2 Eggs (beaten)
- 1/2 cup Buttermilk
- 1/2 cup Beer
- 2 cups Garlic-Infused Olive Oil
For the Gravy:
- 2 tablespoons Fat from pan
- 2 tablespoons Flour mixture from above
- 1 1/2 cups Milk (2 cups depending on desired consistency)
- Begin by blending together in a shallow dish the flour, salt, pepper and cayenne pepper. Then prepare the batter by combining the eggs with the buttermilk and beer in a large bowl.
- In a deep, heavy skillet, heat the oil to about 350F degrees. While it's heating, prepare the steaks by seasoning them with a little salt and garlic powder, then dredge them in the flour mixture until evenly coated. Dip them in the egg mixture, and then coat them again with the flour, shaking off excess.
- Gently slide one steak into the hot oil after it's reached 350F degrees. Cook for about 5 minutes, then carefully turn so as not to break the coating, and cook for another 5 minutes. The batter should be nicely browned. Drain on paper towels, and keep warm in a 200F oven while you cook the remaining 3 steaks.
- To make the gravy, drain off all but 2 tablespoons of the oil and whisk in some of your remaining flour mixture, gradually add the milk, continually whisking. This keeps lumps from forming. When desired consistency is reached, serve hot over the steaks.