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Chef Rick’s Country Fried Steak and Gravy
1 cup vegetable oil
1 poundcubed steak, cut into 4 (4-ounce) pieces
Salt
Freshly ground black pepper
Poultry seasoning seasoning
1 egg, beaten
3 cups plus 3 tablespoons milk
1 1/2 cups plus 3 tablespoons all-purpose flour
Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Season the steak with salt , pepper
andpoultry seasoning. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a 1/2 Gal. zipper-lock plastic storage bag and season with salt and pepper. Dredge the steaks in the flour,
coating each piece evenly and tapping off any excess. Dip the steak in the egg wash, coating it completely and lett the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot
oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup along with the brown bits.Reduce heat to
medium and add
the remaining 3 tablespoons flour ; cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon.
© 2001 Rick McDaniel
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