Chicken Fried Steak

4 sirloin tip steaks, pounded about ⅛-inch thick

1 cup cornstarch

1 egg

1 cup buttermilk and ¼ cup buttermilk reserved for later

2 cups all-purpose flour

2 teaspoons ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons kosher salt

oil for pan frying

Gravy:

¼ cup of the oil used to fry the steak

¼ cup all-purpose flour

2 cups milk

freshly ground pepper, to taste

For the steaks:

Place the cornstarch in a large shallow dish, the egg and buttermilks whisked together in another dish and the flour combined with spices, salt and pepper in a third dish. With your fingers, add the reserved ¼ cup buttermilk to the flour to moisten it a little.

Season steaks heavily. Coat each steak first in the cornstarch, shaking off excess. Coat in the egg mixture, drain off excess then place in the buttermilk / flour mixture. Make sure to coat the steaks well, pressing all over to really get the meat to adhere to the flour. Shake off excess then place on a wire rack for a few minutes.

Heat enough oil in a deep skillet to cover about ⅓ way up the sides. Heat on medium-medium high heat or to 350˚F.

Carefully cook each steak at a time until golden and crispy. Remove gently and place on a paper towel lined pan.

For the gravy: Using about ¼ cup of the hot oil, place into a small saucepan over medium heat. Add the flour whisking, until a nice nutty roux forms. Add the milk whisking. Add the pepper and taste to salt. Allow to thicken and season again.

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