Serves 6
Getting the initial oil temperature to 375 degrees is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is also fine. If your Dutch oven measures 11 inches across (as ours does), you will need to fry the steaks in two batches.
You might need to buy:
- large egg
- cayenne
- Salt and ground black pepper
- unbleached all-purpose flour
- STEAK:
- baking powder
- baking soda
- buttermilk
- peanut oil
- CREAM GRAVY:
- dried thyme
- unbleached all-purpose flour
- low-sodium chicken broth
- whole milk
- salt
- ground black pepper
- cayenne