Recipe courtesy of David Rosengarten
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

Season the meat on both sides with Texas Hot Salt (recipe follows) and pound to a thickness of 1/4-inch. In a bowl whisk together the eggs and 2 tablespoons of milk and the hot pepper sauce. Dredge the steaks in 1 cup of the flour, dip in the egg mixture, letting the excess drip off, and dredge in the flour again. Heat the lard or oil in a cast iron skillet over moderately high heat until hot. Add the steaks in batches and cook for 2 to 3 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm.

Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook about 5 minutes, or until golden. Add 2 tablespoons of flour and cook, stirring, until lightly colored. Heat and add the remaining milk, and the Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring, until thickened. Strain into a sauceboat and serve with the steak. Suggested drink: Iced tea

Put all ingredients in a bowl and mix them together.;

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Chicken Fried Steak

Recipe courtesy of Alton Brown

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Bobby's Chicken-Fried Chicken

Fried Chicken

Recipe courtesy of Jason Severs

Fried Chicken

Recipe courtesy of Alton Brown

Fried Chicken

Recipe courtesy of Ree Drummond

Buttermilk Fried Chicken

Recipe courtesy of Art Smith

Browse Reviews By Keyword