Country Fried Steak

Step 1

Pound the steaks: Flattening one steak at a time, place 4 round steaks into a large resealable plastic bag and use a meat tenderizer mallet to pound them to a uniform 1/4 inch thickness.

Step 2

Sprinkle 1 teaspoon kosher salt over both sides of each steak. Preheat oven to 200°F.

Step 3

Prep the coating: Using two flat bottomed dishes large enough to fit the tenderized steaks, whisk together the 2 large eggs and 1 cup buttermilk in one dish and combine the 2 cups all-purpose flour with the 2 teaspoons kosher salt and seasonings (2 teaspoons garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne) in the other.

Step 4

Coat the steaks: Press both sides of each steak into the flour mixture. Shake off excess. Dredge both sides into the egg mixture. Shake off excess. Then, set steak in the flour mixture for a second time, ensuring that the entire surface is well coated by shaking it around. Flip to coat both sides, but take care not to pull off any coating. Transfer to a clean plate or large cutting board while you finish remaining steaks.

Step 5

Heat the pan: Over medium high heat, heat pan with 1/2 cup Oil until the oil reaches a temperature of 350°F.

Step 6

Cook steak: Carefully place one prepared steak in the hot oil. Use a large metal spoon to transfer excess hot oil in the pan to the top of the steak. Fry until you see the edges of the steak turn golden brown, about 2 minutes. Use tongs to carefully turn the steak in the pan and cook for another 2 minutes (no need to spoon hot oil on top of already cooked side).

Step 7

Transfer to rack: Use tongs to lift fried steak out of pan and allow any excess oil to drip off. Transfer to a paper towel lined plate to absorb any excess grease and then a wire rack placed over baking sheet and keep warm in preheated oven until all steaks and gravy are finished and ready to serve.

Step 8

Fry remaining steaks: Follow same process to cook remaining steaks and transfer each on to the rack in the oven to keep warm until done. Adjust heat, if needed, to maintain an oil temperature of 350°F.

Step 9

Reduce amount of oil. Transfer all but 1/4 cup pan drippings to a glass or metal bowl. Do not discard in case more is needed later. Add 1 tablespoon butter to pan.

Step 10

Make the roux. Reduce heat under pan to medium low. Sprinkle the 1/4 cup all-purpose flour over the hot oil and whisk to combine. Flour should absorb all of the oil and will turn golden brown over the low heat when whisked continually. If mixture seems too greasy once mixed, add a bit more flour. If mixture is to dry, add additional reserved drippings. Cook about 5 minutes while continually whisking, until the roux is a light brown.

Step 11

Finish gravy: Combine 2 cups whole milk and 1/2 cup heavy cream. Slowly pour into roux, whisking the entire time. Continue to heat and whisk until gravy reaches desired consistency. If gravy doesn't thicken, slowly increase heat. Taste and season with salt and pepper.

Step 12

Serve each chicken fried steak with a side of mashed potatoes and smother everything with the warm gravy.