Total:
55 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
55 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Steak:
Sauce:
Sandwich:

Directions

Watch how to make this recipe.

Preheat the oven to 200 degrees F.

For the steak: Combine the flour, garlic powder, cayenne, and 2 teaspoons each of salt and pepper in a medium bowl; whisk to blend. In a second medium bowl, whisk together the buttermilk, egg and mustard.

Sprinkle the steaks on both sides with salt and pepper, then dredge in the flour mixture; dust off any excess. Now dip the steaks into the egg mixture; shake off any excess before returning the steaks to the flour mixture a second time; again, shake off any extra flour. Place the steaks on a wire rack set over a baking sheet. Let sit for 10 minutes to allow the breading to form a dry crust.

Meanwhile, in a 12-inch cast-iron skillet over medium heat, heat the canola oil to 350 degrees F, or until it begins to ripple in the center. Add the steaks and cook until golden brown on the bottom, about 2 minutes. Flip, and cook another 2 minutes. Remove to a wire rack set over a baking sheet and keep warm in the oven. Do not discard the frying oil.

For the sauce: Wisk together the cayenne, brown sugar, paprika and garlic powder. Slowly pour in 1/3 cup of the hot frying oil. Whisk until well combined.

For the sandwich: Spread the bottom of each kaiser bun with mayonnaise. Add a steak, some sauce, and then some pickles. Secure the bun top with two skewers. Slice in half and serve.

EAT CAREFULLY!!! This is HOT chicken-fried steak!

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