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Ingredients
- For the Gravy:
- 1/2 stick of butter
- 1/4 cup flour
- 2 tsp kosher salt
- 1/2 tsp pepper
- 1/8 tsp cayenne pepper
- 3 cups whole milk
- For the steak:
- 1 cup whole milk
- 1 cup flour
- 1 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1 pound cubed steak
- 3/4 cup vegetable oil
Details
Servings 4
Cooking time 45mins
Preparation
Step 1
Gravy:
Melt butter in large fry pan over medium heat until foaming. Sprinkle in flour, salt, pepper and cayenne. Cook, whisking until the mixture is golden brown for about 6 minutes.
While whisking, slowly pour in the milk. Bring to a simmer and let cook while whisking until the mixture thickens slightly. Keep warm on very low heat while making the steak.
Steak:
In a shallow bowl pour in the milk and set aside. In another dish, whisk together all the spices and set aside.
Place a piece of the meat between two pieces of plastic wrap and hammer out until about 1/8th of an inch thickness.
Thoroughly salt and pepper the meat. Dip in the flour mixture and shake of any excess. Then dip in the milk and then dip in the flour mixture again. Set aside and continue until all the meat is coated.
Fit a wire rack over a cookie sheet and set aside. Heat the oil in a large fry pan over medium-high heat until shimmering but not smoking. About 350* on a deep-fry thermometer.
When oil is ready, fry 2 pieces of meat at a time until golden and cooked through, about 2 minutes each side. Transfer to wire rack. Serve with warm gravy over truffle mashed potatoes or egg noodles.
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