Breaded steak double-fried for extra crunch, with sage cream gravy.
SHOPPING: Ribeye pounded thin. Quality lard. Fresh sage.
Ingredients
Scale
Measurement units
- 1 ½ lb Ribeye steaks
- 3 cup Buttermilk
- 3 whole Eggs
- 2 ½ cup All-purpose flour
- 2 tsp Salt
- 1 ½ tsp Black pepper
- ½ tsp Cayenne
- 1 tsp Garlic powder
- 4 cup Lard for frying
- 8 oz Breakfast sausage
- 2 cup Heavy cream
- 12 leaves Fresh sage
- 1 tsp Fresh thyme
Ingredients
Scale
Measurement units
- 1 ½ lb Ribeye steaks
- 3 cup Buttermilk
- 3 whole Eggs
- 2 ½ cup All-purpose flour
- 2 tsp Salt
- 1 ½ tsp Black pepper
- ½ tsp Cayenne
- 1 tsp Garlic powder
- 4 cup Lard for frying
- 8 oz Breakfast sausage
- 2 cup Heavy cream
- 12 leaves Fresh sage
- 1 tsp Fresh thyme
Instructions
Brine and bread
Pound ribeye to 1/2 inch. Brine in buttermilk 24 hours. Mix flour with seasonings. Beat eggs with 1/2 cup buttermilk. Dredge-dip-dredge steaks.
Ingredients
- ribeye (1 ½ lb)
- buttermilk (3 cup)
- flour (2 ½ cup)
- salt (1 ½ tsp)
- pepper (1 tsp)
- cayenne (½ tsp)
- garlic (1 tsp)
- eggs (3 whole)
Double-fry for crispness
Heat lard to 325°F. Par-fry steaks 3 minutes per side. Rest 5 minutes. Raise temp to 375°F. Fry again 2 minutes per side until deep golden. Fry sage leaves 30 seconds for garnish.
Equipment
- deep fryer or Dutch oven
Ingredients
- lard (4 cup)
- sage for frying (4 leaves)
Make the sage cream gravy
Brown sausage in cast iron. Add 3 tbsp flour, cook 1 minute. Add cream, remaining sage (chopped), and thyme. Simmer until thick. Season.
Equipment
- cast iron skillet
Ingredients
- sausage (8 oz)
- cream (2 cup)
- sage (8 leaves)
- thyme (1 tsp)
- salt (½ tsp)
- pepper (½ tsp)
Bowl and serve
Ladle gravy over steaks. Top with fried sage leaves.
Before you cook
Cook notes
- • SHOPPING: Ribeye pounded thin. Quality lard. Fresh sage.
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