Country Fried Steak with Milk Gravy

Steps

1. 1

   If the cubed steaks are very large, cut them in half so there are more portions.

2. 2

   Place the steaks in a container. Season them with garlic powder, onion powder, salt, pepper, and paprika to taste.

3. 3

   Pour in enough buttermilk to cover the steaks. Cover the container and refrigerate for about 1 hour.

   Start 1-hour timer
4. 4

   Put some gluten-free flour in a pie pan; all-purpose flour may be used instead. Season the flour generously with the same seasonings used on the steaks, then whisk to distribute them. Add more seasoning if the flour still looks white.

5. 5

   Lift a steak from the buttermilk and dredge it in the seasoned flour, coating both sides.

6. 6

   Set each coated steak on a wire rack over a sheet pan. Let the breading rest for 10–15 minutes so it adheres.

   Start 15-minute timer
7. 7

   While the breaded steaks rest, heat a shallow amount of oil in a cast-iron skillet to about 350°F (180 °C) (175°C (350 °F)). The creator describes the burner setting as about 7 and cautions against letting the oil get too hot or too cool.

8. 8

   Carefully lay the steaks into the hot oil, placing them in the pan away from you to reduce splashing. Fry in batches without overcrowding; the creator tests one steak first and estimates about 6–7 minutes, checking that the breading stays on.

   Start 7-minute timer
9. 9

   Transfer the fried steaks to a wire rack set over a cookie sheet. Keep them in an oven set to about 200°F (93 °C) (95°C (203 °F)) while finishing the sides and gravy.

10. 10

    To make gravy, use tongs and paper towels to soak up some of the excess grease from the skillet, leaving some drippings behind.

11. 11

    Add enough flour to the remaining oil to absorb it. Stir until the raw flour taste cooks out.

12. 12

    Stir in a little milk to thin the gravy. Season generously with salt and pepper.

13. 13

    Plate the country fried steak with mashed potatoes and gravy, then serve.