Country Fried Steak

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I tried this one from AllRecipes.com. I try not to make too many meals that are fried. I liked this recipe but didn't LOVE it. My husband and kids like it a lot though. I think next time I'll leave out the baking soda and baking powder, it left an aftertaste. I also may try it with chicken instead of steak. Also, when making the gravy, I didn't save the 1/4 c. oil it says to. I drained it all but did use the remnants on the bottom of the skillet.

4- 1/2 lb. beef cube steaks

2 c. flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. black pepper

3/4 tsp. salt

1 1/2 c. buttermilk

1 egg

1 tbsp. Tabasco sauce

2 cloves garlic, minced

3 c. canola or vegetable oil for deep frying

For Gravy

1/4 c. flour

4 c. milk

kosher salt and ground black pepper to taste

Pound the steaks to about 1/4-ince thickness. Place 2 c. flour in a shallow bowl. In a separate bowl mix together the baking powder, baking soda pepper and salt, then stir in the buttermilk, egg, Tabasco sauce and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the oil in a deep cast iron skillet to 325F. Fry the steaks until evenly golden brown, 3-5 minutes per side. Place fried steaks on a plate lined with paper towels to drain. Drain the oil from the skillet, reserving 1/4 c. of the oil and as much as the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium and bring gravy to a simmer. Cook until thick, about 6-7 minutes. Season with kosher salt and ground black pepper. Spoon the gravy over the steaks to serve.