Chicken fried steak with red eye gravy
Binging with Babish · ♥ 25.3K likes · 1.2M views · 38 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole shell steaks
Trim the shell steaks, then pound them flat and uniform in a zip top bag and puncture them repeatedly with forks or a steak needler to tenderize.
- 1½ cup buttermilk
- 1 whole egg
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Beat the buttermilk, egg, kosher salt and black pepper into a slurry, pour over the steaks and marinate two to four hours.
Red eye gravy: melt two tablespoons of butter in a small saute pan and build a roux with two tablespoons of flour, whisking and cooking one to two minutes.
- 2 tbsp challenge butter
- 2 tbsp flour
- 1 cup coffee
- Louisiana crystal hot sauce
Add a cup of coffee a splash at a time, whisking each addition in completely before the next, then cook a couple of minutes.
- kosher salt
- freshly ground black pepper
- ½ cup beef stock
Add a splash of hot sauce, salt, pepper, half a cup of beef stock and a drizzle of honey; taste for seasoning and set aside.
- honey
- 1 cup all purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Season about a cup of all purpose flour with half a teaspoon each of salt, pepper, garlic powder and onion powder and whisk until homogenous.
- neutral flavored oil
Take the steaks straight from the marinade into the flour, coating every nook and cranny.
Fry in 375 degree Fahrenheit neutral oil, dropping them in away from you, 3 to 5 minutes until deeply golden brown and cooked through.
Filter some of the fried flour goo out of the oil and stir it into the red eye gravy, then sauce the steak.