Texas Style Pan Fried Sirloin and Creamy Pan Gravy
Ingredients
- 2 top sirloin steaks
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp minced garlic
- 1 tsp chili powder
- 1 cup bread crumbs
- 1 egg
- 1 cup flour
- 1 cup buttermilk
- 1 cup vegetable oil
- Creamy Pan Gravy:
- 2 tbsp all purpose flour
- 2 tbsp reserved oil from pan
- 1 cup chicken broth
- 1 cup half and half
- 1 tsp black pepper
- 1 tsp salt
Instructions
Mix salt, pepper, chili powder, and garlic well together. Season steaks liberally on both sides. Using a hammer or meat tenderizer, pound steaks to tenderize and work the seasonins into the meat.
Place flour in shallow dish, bread crumbs in a shallow dish, and beat egg in with buttermilk in a shallow dish. Dredge steak in flour then dip in egg mixture and coat both sides in bread crumbs. Make sure bread crumbs are coated evenly.
Heat oil in cast iron skillet over medium heat. Cook steaks about 5 to 7 minutes on each side. Adjust heat as needed. Steaks should not get too brown - chocolate brown is too brown. Turn steaks once. Drain on paper towels. Keep steak warm in oven until gravy is ready.
For gravy:
Heat 2 tbsp of reserved oil in skillet. Add flour and cook until paste is formed. Make sure not lumpy. Add chicken broth and whisk to combine. Simmer, scraping sides of pan to incorporate bits into gravy. Add half and half and continue stirring until gravy is the desired consistancy. Add more chicken broth if needed. Serve and enjoy!!
Place flour in shallow dish, bread crumbs in a shallow dish, and beat egg in with buttermilk in a shallow dish. Dredge steak in flour then dip in egg mixture and coat both sides in bread crumbs. Make sure bread crumbs are coated evenly.
Heat oil in cast iron skillet over medium heat. Cook steaks about 5 to 7 minutes on each side. Adjust heat as needed. Steaks should not get too brown - chocolate brown is too brown. Turn steaks once. Drain on paper towels. Keep steak warm in oven until gravy is ready.
For gravy:
Heat 2 tbsp of reserved oil in skillet. Add flour and cook until paste is formed. Make sure not lumpy. Add chicken broth and whisk to combine. Simmer, scraping sides of pan to incorporate bits into gravy. Add half and half and continue stirring until gravy is the desired consistancy. Add more chicken broth if needed. Serve and enjoy!!
Recipe Info
Views
101
Date
September 24, 2006
Categories
Beef Pork and Lamb