Serves 4
Directions
- 1Peel and mince two cloves of garlic
- 2Put two cups of all-purpose flour in a shallow dish or bowl
- 3Put two teaspoons of baking powder into a separate dish or bowl
- 4Add a teaspoon of baking soda
- 5Add a teaspoon of ground black pepper
- 6Add three-quarters of a teaspoon of salt
- 7Mix the ingredients with a fork to blend
- 8Stir in one and a half cups of buttermilk
- 9Add a large egg
- 10Add a tablespoon of hot sauce
- 11Add the minced garlic
- 12Mix the batter well
- 13Dredge each steak first in the flour, then in the batter, and then again in the flour
- 14Rest the steak on a wire rack over parchment paper to air dry while you batter the others
- 15Heat three cups of vegetable shortening in a deep cast iron skillet to 325 degrees
- 16Fry each steak until it's golden brown, about three to five minutes per side
- 17Transfer the fried steak to a towel-lined tray and keep them warm under foil
- 18Drain the fat from the skillet, preserving a quarter cup of the fat and as much of the solids as possible
- 19Return the skillet to medium-low heat and add the reserved fat
- 20Stir in a quarter cup of all-purpose flour until blended, scraping up any browned bits on the bottom of the pan
- 21Then, stir in four cups of milk
- 22Increase the heat to medium and bring the gravy to a simmer
- 23Cook, stirring often, until the gravy has thickened (6 to 7 minutes)
- 24Season the gravy to taste with kosher salt and ground black pepper
- 25Transfer the steaks to a platter and pour the gravy over them
Ingredients
- 4 beef cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground black pepper
- 0.75 teaspoon salt
- 1.5 cups buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 2 cloves garlic
- 3 cups vegetable shortening
- 0.25 cup all-purpose flour
- 4 cups milk
- kosher salt
- ground black pepper
Equipment
shallow dishbowlforkwire rackparchment paperdeep cast iron skillettowel-lined trayspatula
Tips
- For a buttermilk substitute, add 1 3/4 tablespoons of cream of tartar, or 1 tablespoon of lemon juice or white vinegar, to a cup of milk; let stand for 5 to 10 minutes.
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