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.;

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Fried Chicken

Recipe courtesy of Jason Severs

Country Fried Steak

Recipe courtesy of Paula Deen

Bourbon Brined Fried Chicken

Recipe courtesy of Damaris Phillips

Sirloin Steak

Recipe courtesy of Alton Brown

Tuscan Rib-Eye Steak

Recipe courtesy of Giada De Laurentiis

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.