Southern-Style Buttermilk Chicken-Fried Steak with Creamy Manhattan Gravy

Ingredients

• 4 beef cube steaks (about 5-6 oz each)
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2 cups all-purpose flour
• 2 teaspoons Manhattan Select Blend
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 3 large eggs
• 1/4 cup whole milk
• Vegetable oil, for frying
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour (for gravy)
• 2 cups whole milk (for gravy)
• 1 teaspoon Manhattan Select Blend (for gravy)
• Chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat oven to 225°F. Line a sheet pan with a rack and set aside for keeping steaks warm.
2. Pat cube steaks dry. In a large bowl, whisk buttermilk and hot sauce. Submerge steaks and marinate at least 30 minutes, or up to 2 hours in the fridge.
3. In a shallow dish, combine 2 cups flour, 2 tsp Manhattan Select Blend, smoked paprika, garlic powder, onion powder, black pepper, and salt.
4. In a separate shallow bowl, whisk eggs and 1/4 cup milk.
5. Remove steaks from marinade. Dredge in flour mix, dip in egg, then again in flour, pressing to coat—crispy, not soggy, you got me?
6. Heat 1/2 inch vegetable oil in a 12-inch cast iron or heavy skillet over medium-high until shimmering (350°F). Fry steaks in batches, 3-4 minutes per side, until deeply golden and crispy. Drain on a wire rack. Keep warm in oven.
7. For the gravy: Discard oil, wipe skillet clean. Melt butter over medium. Whisk in 1/4 cup flour; cook, whisking, until blonde and bubbly, 1-2 minutes.
8. Slowly whisk in 2 cups milk. Simmer, whisking constantly, until thickened and creamy, 4-5 minutes.
9. Stir in 1 tsp Manhattan Select Blend. Season gravy with more salt and pepper to taste. Balance is everything.
10. Plate steaks, smother with creamy gravy, and top with parsley if you’re feeling fancy.
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12. DUNZO!