Crispy Steak Creamy Gravy (Print Version)
# Ingredients:
→ Steak
01 -
4 thinly pounded cube or round steaks, each weighing 6-8 oz
02 -
1 cup buttermilk or a milk-vinegar mix (1 tbsp vinegar per cup of whole milk)
03 -
1 cup of all-purpose flour, split in half
04 -
1 tsp of paprika
05 -
1 tsp powdered garlic
06 -
1 tsp onion powder
07 -
½ tsp cayenne (use if desired)
08 -
1 tsp of salt
09 -
½ tsp of ground black pepper
10 -
2 large eggs, whisked
11 -
Vegetable oil for cooking
→ Gravy
12 -
3 tbsp of butter or the fat left in the pan
13 -
3 tbsp all-purpose flour
14 -
2 cups of whole milk or almond milk (unsweetened)
15 -
½ tsp powdered garlic
16 -
Black pepper to fit your taste
17 -
Salt as needed
# Instructions:
01 -
Pour buttermilk over the steaks in a dish. Keep covered and chill in the fridge for 30 minutes to 2 hours.
02 -
Combine ½ cup flour with paprika, garlic powder, onion powder, cayenne, black pepper, and salt in one bowl. Use a second bowl for plain flour, and whisk the eggs in a third.
03 -
Take steaks out of the marinade, letting extra drip off. Coat them in plain flour, dip each in beaten eggs, then cover in seasoned flour. Press slightly so the flour sticks.
04 -
Warm about ½ inch of vegetable oil in your pan over medium-high heat (175–190°C). Fry each steak for 3-4 minutes per side until golden-brown and crisp. Lay them on a paper towel or rack to remove extra oil.
05 -
Leave 3 tbsp of oil in the pan, discarding the rest. Stir in flour and cook for 1 minute. Gradually whisk in milk and garlic powder. Simmer for 3-5 minutes until it thickens, and season with salt and pepper to taste.
# Notes:
01 -
Soaking the steak in buttermilk softens it, and layering the coating makes it extra crunchy.
02 -
The gravy brings a rich, savory touch thanks to the leftover pan drippings.