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David's Chicken-Fried Steak with Redeye Gravy

Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on time 45 mins
Total time 2 hrs, 30 mins
Yield Makes 4 servings
Cayenne pepper, hot sauce, and buttermilk punch up the flavor to David's Chicken-Fried Steak with Redeye Gravy.

Ingredients

  • 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
  • Redeye Gravy

How to Make It

  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.