- 1 pound top round steak, about 1/2 inch thick, cut in 4 equal portions
- vegetable oil or shortening, for frying
- 1 cup buttermilk
- 1 teaspoon Tabasco Sauce
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups milk
- dash ground cayenne pepper, or to taste, optional
- salt and pepper, to taste
In a deep, heavy skillet, melt shortening over high heat to a depth of about 1 1/2 to 2 inches. Heat to 370°.
In a shallow bowl, mix the buttermilk and hot pepper sauce. In another shallow bowl or pie plate, combine the flour, 1 teaspoon salt, and the pepper and mix well. Dip each steak in the buttermilk, then the flour mixture. Reserve 1 1/2 tablespoons of the flour mixture and set aside. Two at a time, deep fry the steaks, turning once, until nicely browned on both sides, about 3 to 4 minutes. Transfer paper towels to drain then place on a foil-lined baking sheet and keep warm in warming drawer or 200° oven while making gravy.
Discard all but 1 1/2 tablespoons of the fat from the skillet. With skillet over low heat, whisk in reserved 1 1/2 tablespoons flour mixture. Stir until smooth and bubbly, scraping up browned bits from the bottom of the skillet. Whisk in the milk and ground cayenne, if using, and bring to a simmer. Simmer for about 3 minutes, or until flour taste is gone. Season with salt and pepper to taste. Serve the steak with the gravy.
Makes 4 servings.