Good Eats Chicken Fried Steak

• 1 cup flour
• 1 teaspoon salt (divided use)
• 1 teaspoon black pepper (divided use)
• 1 cup buttermilk
• 1 egg, beaten
• 2 teaspoons dry mustard
• 1 teaspoon chicken-flavor powder (such as Knorr or Wyler’s)
• 4 (1/4-inch thick) steaks cut from the sirloin end (butt cap), slightly flattened
• Canola or vegetable oil as needed
• Cream Gravy (recipe follows)

Combine flour, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper.  Place mixture on a plate or in a wide shallow dish.  Set aside.

Make the batter by combining buttermilk, egg, mustard, chicken flavor powder and remaining salt and pepper in a wide bowl or pan big enough to hold a steak.  Set aside, next to flour mixture.

Gently press out the steak in the seasoned flour, coating completely on both sides.  Shake off excess flour.  Holding the steak on the sides, dip the floured steak into the buttermilk mixture, coating it completely.  There should be no flour visible once the steak is properly coated.  Remove from the buttermilk batter and thoroughly coat again with the seasoned flour mixture. 

Fill a cast iron skillet to 1/2 inch with canola or vegetable oil and preheat to 350°F.  (Clip a candy thermometer to the side of the skillet to monitor temperature.)

Gently place one steak in the hot oil, frying up to 2 1/2 minutes on the first side, or until crust is golden.  Flip steak with tongs and cook until golden on the other side and steak is almost floating on top of the oil.  (The second side may cook quicker.)  Regulate the heat so that the temperature of the oil doesn’t exceed 350° F or drop below 325°F while cooking.

Remove steak to platter lined with paper towels.  Repeat with remaining steaks.  Serve hot, with Cream Gravy.