Country Fried Steak

Ingredients

• 4 cube steaks
• 1 Teaspoon Hey Grill Hey Beef Rub (or equal parts salt and pepper)
• 2 cups beef tallow (or lard, for frying)
• 1 cup beef stock
• 1 cup buttermilk
• 2 eggs
• ¼ cup Frank's RedHot Sauce
• 2 cups all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika

Steps

1. 1

   Season the steaks. Season the cube steaks on both sides with the Beef Rub and set aside.

2. 2

   Make the dredges. Prepare the wet dredge by combining the buttermilk, eggs, and hot sauce in a shallow dish or rimmed plate. Whisk lightly until small bubbles form. Prepare the seasoned flour by whisking together the flour, cornstarch, salt, pepper, garlic powder, and paprika in a shallow dish or shallow plate.

3. 3

   Dredge the steaks. Place each steak in the flour, pressing lightly to get the flour into all of the tenderizer holes in the steak. Flip the steaks and lightly coat on the other side. Shake off any excess flour. Transfer the steaks to the buttermilk and egg mixture and coat lightly on each side. Return the steaks to the seasoned flour and fully coat. Set the seasoned steaks on a cooling rack while you heat the tallow.

4. 4

   Fry the steaks. In a heavy-bottom skillet, melt the tallow down and heat over medium heat until the oil reaches about 350 degrees F. Carefully place the dredged steaks into the heated oil and fry the steaks for about 4-5 minutes per side, until golden brown. Drain on a paper towel lined plate.

5. 5

   Prepare the gravy. Pour off all but 2 tablespoons of the lard. Whisk 2 Tablespoons of the seasoned dredging flour into the remaining melted lard. Cook and whisk over medium heat for 1 minute, scraping any browned bits up from the bottom of the pan into the roux. Gradually whisk in 1 cup of beef stock (or broth). Cook, whisking regularly, for 2-3 minutes, or until the gravy is thickened. Season to taste with a pinch of salt and a heavy dose of fresh cracked black pepper.

6. 6

   Smother, serve, and enjoy. Serve the country fried steaks with a hearty spoonful of the pan gravy and enjoy.