The food lab better home cooking through science ( PDFDrive ) 1092
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to a gallon-sized zipper-lock freezer bag and refrigerate
foratleast4hours,anduptoovernight,flippingthebag
occasionally to redistribute the contents and coat the
steakevenly.
4. When ready to fry the steaks, make the gravy: Heat the
butter in a 10-inch heavy-bottomed nonstick skillet over
medium-highuntilfoamy.Addtheonionandcookuntil
softened, about 4 minutes (lower the heat if the butter
starts to brown).Add the garlic and cook, stirring, until
fragrant, about 30 seconds. Add the flour and cook,
stirring constantly, until fully absorbed, about 1 minute.
Addthemilkinathinstream,whiskingconstantly.Add
the cream, whisking, and bring to a simmer, whisking
constantly. Simmer, whisking, until thickened, about 3
minutes. Season to taste with salt and plenty of pepper.
Keepwarmwhileyoufrythesteaks.
5. Whisk together the flour, cornstarch, baking powder, 2
teaspoonssalt,andtheremainingspicemixtureinalarge
bowl. Add 3 tablespoons of the marinade from the
zipper-lock bag and work it into the flour with your
fingertips.Removethesteaksfromthebag,allowingthe
excess buttermilk to drip off, drop the steaks into the
flour mixture, and toss and flip until thoroughly coated,
pressing with your hand to get the flour to adhere in a
thick layer. Shake the steaks over the bowl to remove
excessflour,thentransfertoalargeplate.
6. Adjust an oven rack to the middle position and preheat
theovento175°F.Heattheshorteningoroilto425°Fin
awokor12-inchcast-ironskilletovermedium-highheat,
about6minutes.Adjusttheheatasnecessarytomaintain
the temperature, being careful not to let the fat get any
hotter.
7.Carefullylower2steaksintothepan.Adjusttheheatto
maintain the temperature at 325°F for the duration of
cooking. Fry the steaks without moving them for 2
minutes, then carefully agitate the steaks with a wiremeshspider,beingcarefulnottoknockoffanybreading,
andcookuntilthebottomisadeepgoldenbrown,about
4minutes.Carefullyflipthesteaksandcontinuetocook
until the second side is golden brown, about 3 minutes
longer.
8. Transfer the steaks to a paper-towel-lined plate to drain
for 30 seconds, flipping them once, then transfer to a
wire rack set on a rimmed baking sheet and transfer to
the oven to keep warm. Repeat with the remaining 2
steaks.Servewiththecreamgravy.
POUNDINGMEAT
