Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy

Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy Recipe
Photo: Iain Bagwell; Styling: Annette Joseph
Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy is a creation from the chef's journey through the South--cubed steak with fresh marjoram dotting the flour-cracker coating mixture. Cornmeal Gravy tops the country-fried steak.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

Ingredients

6 (6-oz.) top sirloin steaks, cubed
1 teaspoon kosher salt
1/4 teaspoon ground pepper
3 cups all-purpose flour
1 1/2 cups finely crushed round buttery crackers
6 tablespoons chopped fresh marjoram
3 large eggs
2 cups buttermilk
Vegetable oil

Preparation

1. Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.

2. Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.

3. Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.

Note:

Tyler Brown,

Capitol Grille, Nashville, Tennessee,

January 2012
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