Chicken-Fried Rib-Eye with Tabasco Cream Gravy

Chicken-Fried Rib-Eye with Tabasco Cream Gravy

1 Serving

Ingredients
  • 1 rib-eye steak, cut 1/8 inch thick (approx. 7 ounces each)
  • 1/2 cups flour
  • 1 egg
  • 1 cup milk
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning
  • oil for frying
Tabasco Cream Gravy
  • 1 ounce bacon or sausage drippings
  • 1 ounce flour
  • pepper, to taste
  • 1 cup chicken stock
  • 1 cup milk, or as needed
  • Tabasco, to taste
  • salt, to taste
Method:
  1. Pat steaks dry using paper towels.
  2. Place each steak between two sheets of plastic wrap and pound to about half their thickness with a meat-tenderizing mallet.
  3. Dredge steaks in seasoned flour, coating well and shaking to remove all excess flour.
  4. Dip steaks in egg wash, coating well.
  5. Then press steak into seasoned panko breadcrumbs, coating well on both sides and shaking off excess crumbs.
  6. Refrigerate steaks until you are ready to fry them.
  7. Make the Tabasco Cream Gravy: Heat drippings in a heavy skillet or or saucepan over medium heat.
  8. When drippings are hot, add flour all at once and whisk to blend well.
  9. Cook, whisking constantly, for 3 to 4 minutes.
  10. Add pepper and chicken stock, stirring to blend well.
  11. Add milk and whisk until smooth.
  12. Bring gravy to a full boil to thicken; boil for about 1 minute.
  13. Lower heat and season to taste with salt and additional black pepper, if needed.
  14. Stir in Tabasco sauce.
  15. Thin gravy with additional whole milk as needed.
  16. Deep-fry breaded steaks in preheated oil.
  17. Cook only until crust is crisp and medium-golden brown, about 4 minutes, turning once.
  18. Do not overcook steaks; they should be served medium-rare to medium so they are fork tender.
  19. Place steaks on individual plates and top with a generous amount of gravy.