Texas Roadhouse Country Fried Steak
1/2 pound boneless sirloin steak, about 1/2" thick
1 egg
1 teaspoon black pepper
1 teaspoon salt
1 1/2 cups buttermilk
Vegetable oil, for frying
1 cup all-purpose flour
Gravy Ingredients
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup milk
Flatten the sirloin to a thickness of about 1/4" and then cut into two pieces.
Put the flour into a shallow bowl.
In another bowl, mix together the egg, buttermilk, salt, and pepper.
Dredge the steaks in the flour, then the egg mixture, and then again in the flour.
Heat about four inches of oil in a heavy cast iron skillet over medium high heat.
Cook the steaks for about four minutes on each side, then drain on paper towels.
Pour out all but two or three tablespoons of the meat drippings.
Sprinkle your flour (for the gravy) into the oil in order to make a roux.
Cook for about two minutes, stirring constantly, until thickened.
Gradually whisk in the milk.
Cook for three to four minutes, stirring frequently, until the gravy is thick and bubbly.
Add your salt and pepper.
Spoon a generous amount of gravy over each steak and serve.