David's Chicken-Fried Steak with Redeye Gravy

Name: David's Chicken-Fried Steak with Redeye Gravy
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 0 teaspoons freshly ground black pepper; 473 milliliters buttermilk; 2 larges eggs; 710 milliliters all-purpose flour; 4 servings Redeye Gravy; 0 teaspoons ground red pepper; 1 teaspoons hot sauce; 454 grams rib-eye steaks; 1 teaspoon salt; 710 milliliters vegetable oil

You can never have too many main course recipes, so give David's Chicken-Fried Steak with Redeye Gravy Head to the store and pick up salt, baking soda, flour, and a few other things to make it today. To use up the baking soda you could follow this main course with the Simple Raspberry Lemon Cake as a dessert. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet. Lightly pound steak, using textured side of meat mallet. Wrap tightly with plastic wrap, and chill 1 hour.

Ingredients you will need

Steak

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Combine flour and next 3 ingredients in a bowl.

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All Purpose Flour

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Bowl

Whisk together eggs and next 2 ingredients in a separate bowl.

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Egg

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Whisk

Bowl

Sprinkle both sides of steaks with salt and black pepper.

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Salt And Pepper

Steak

Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess. Repeat procedure two more times.

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Steak

All Purpose Flour

Dip

Egg

Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden.

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Steak

Cooking Oil

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Frying Pan

Drain on a wire rack in a jelly-roll pan.

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Jelly

Roll

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Wire Rack

Frying Pan

Serve with gravy.

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Gravy

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 0teaspoons

freshly ground black pepper 473milliliters

buttermilk 2larges

eggs 710milliliters

all-purpose flour 4servings

Redeye Gravy 0teaspoons

ground red pepper 1teaspoons

hot sauce 454grams

rib-eye steaks 1teaspoon

salt 710milliliters

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.