CHICKEN FRIED STEAK

Many cuts of beef are not what one would consider particularly "cheap" but cube steaks (the cut of beef used in chicken fried steak) are pretty inexpensive because of how tough they are. This particular recipe helps combat some of the inherent toughness of the meat by pounding it out prior to cooking. It is yet another recipe I love from the cooks at America's Test Kitchen. I like to serve these with mashed potatoes, green salad, and peas.

serves 6-8

STEAK
3 cups unbleached all-purpose flour
Salt and pepper
1/8 tsp. cayenne pepper
1 large egg
1 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
6 cube steaks (about 5 oz. each), pounded to 1/3-inch thickness
4-5 cups peanut oil

CREAM GRAVY
1 medium onion, minced
1/8 tsp. dried thyme
2 medium garlic cloves, minced
3 Tb. unbleached all-purpose flour
1/2 cup low-sodium chicken broth
2 cups whole milk
3/4 tsp. salt
1/4 tsp. pepper
Pinch cayenne pepper

Measure the flour, 5 teaspoons salt, 1 teaspoon pepper, and the cayenne into a large, shallow dish. In a second large, shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).

Set a wire cooling rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the seasoned flour and shake the dish to coat. Shake the excess flour from each steak, then, using tongs, drip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.

Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place on the oven rack; heat the oven to 200 degrees. Line a plate with a double layer of paper towels. Meanwhile, heat 1 inch oil in a large (11-inch diameter) Dutch oven or stockpot over medium-high heat to 375 degrees (use the link to see how to gauge oil temperatures for deep frying without a thermometer). Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop--don't worry about adjusting the heat to maintain 375 while cooking). Transfer the steaks to the paper-towel lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process with the three remaining steaks.

Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of the frying oil back to the Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and begins to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour and stir until well combined, about 1 minute. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (the gravy should have a loose consistency--it will thicken as it cools slightly), about 5 minutes.

Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of the gravy over each steak. Serve immediately, passing any remaining gravy in a bowl.