David's Chicken-Fried Steak with Redeye Gravy

Southern Living
David's Chicken-Fried Steak with Redeye GravyRecipe
Photo: Iain Bagwell; Styling: Annette Joseph
Cayenne pepper, hot sauce, and buttermilk punch up the flavor to David's Chicken-Fried Steak with Redeye Gravy.
Makes 4 servings


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4 (4-oz.) rib-eye steaks
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
2 large eggs
2 cups buttermilk
1/2 teaspoon hot sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups vegetable oil


Hands-on: 45 Minutes
Total: 2 Hours, 30 Minutes

1. Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet. Lightly pound steak, using textured side of meat mallet. Wrap tightly with plastic wrap, and chill 1 hour.

2. Combine flour and next 3 ingredients in a bowl. Whisk together eggs and next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper.

3. Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess. Repeat procedure two more times.

4. Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.

Created date

December 2011