Ingredients
- 1 pound top round steak
- 3 cups buttermilk
- 2 teaspoons hot sauce
- 4 sprigs fresh thyme
- Kosher all-purpose flour, plus 2 tablespoons
- 1 tablespoon ground cumin
- 2 eggs
- 4 strips bacon
- 2 tablespoons chopped fresh parsley leaves
Directions
Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.
In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.
Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.
Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.
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By signel
on June 11, 2011
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I can't give a fair grade as I didn't make his CFS, but then, I'd never do it the way he does. Buttermilk eggwash but not soak. This ain't fish and you don't need to get the game taste out of beef. I personally never use low quality beef. The meat market will get you a great cut and put the holes in it for you to tenderize.This is the most important part of the steak. If you use crap meat you get a bad CFS. Season the flower quite a bit. You can also season the meat before the eggwash. I like to add cayenne pepper or Tony Chachere's to my flower. The gravy must use the drippings or fat with the flower to create the gravy. Don't make it thin. Pepper on top, double dip if your crust is too thin. We also usually have mashed potatoes and yeast rolls or texas toast as standard side dishes, and the taters also get some gravy. We use oil, crisco or butter to fry the steak.
By Pugg911
San Diego, 39
on December 27, 2010
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Man, don't ever use buttermilk in gravy making. I did just that in one of Tyler's other recipe and it tasted nasty. And why in the world do you need to marinate a piece of tenderized and very thin meat overnight? A little salt and freshly grounded black pepper is all you need. For chicken fried steaks, you need to let them rest for about 15 minutes after dredging. If not, your coatings will fall apart while frying. I do like most of Tyler's recipes, btw.
By pooh#1
Springfield, Il
on November 02, 2010
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it was delicious. i have tried several of his recipes and all of them were fantastic.
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