#2 Recipe

Prepare dredging stations

In a shallow bowl or plate, whisk together 1.5 cups flour, cornstarch, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder and paprika. In a second shallow bowl, beat 2 eggs with 1 cup buttermilk until combined.

Tenderize and season steaks

If steaks are uneven, gently pound to about 1/2-inch thickness. Pat steaks dry with paper towels. Season both sides lightly with a pinch of salt and pepper.

Dredge steaks

Working one at a time, coat each steak in the seasoned flour mixture, then dip into the egg-buttermilk mixture, letting excess drip off, then return to the flour mixture for a second, even coating. Press flour onto the surface to form a good crust. Place on a wire rack while heating oil.

Fry steaks

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 1 cup vegetable oil and heat until shimmering and a pinch of flour sizzles (about 350°F / 175°C). Carefully add steaks, do not overcrowd the pan (cook in batches if necessary). Fry 3–4 minutes per side until golden brown and internal temperature reaches about 130–140°F for medium, or until crust is crisp and steak reaches desired doneness. Adjust heat to maintain even frying. Transfer to a baking sheet lined with paper towels or a wire rack and keep warm in a 200°F oven. Optionally spoon 1 tbs butter over steaks before keeping warm for extra flavor.

Brown the sausage

In a separate large skillet over medium heat, add the 1 lb bulk pork sausage. Break it apart with a spatula and cook until no longer pink and bits are browned, about 6–8 minutes. Spoon off and discard excess grease, leaving about 2–3 tablespoons of fat in the pan for flavor.

Make the roux

Reduce heat to medium-low. Sprinkle 1/2 cup flour evenly over the sausage and fat. Stir constantly for 1–2 minutes until the raw flour smell cooks out and the mixture becomes slightly nutty and paste-like.

Add milk and season

Gradually whisk in 3 cups whole milk, stirring constantly to avoid lumps. Bring to a gentle simmer. The gravy will thicken as it heats; simmer 4–6 minutes until it reaches a creamy gravy consistency. If too thick, whisk in up to 1/4 cup hot water to thin. Season with 1 tsp salt and 1 tsp freshly ground black pepper (taste and adjust). Keep warm on very low heat, stirring occasionally.

Prepare potatoes

If using fresh potatoes, rinse and grate one large russet, then place in a clean kitchen towel and squeeze out as much moisture as possible. If using thawed frozen hash browns, press out excess water with paper towels. Combine potatoes with diced onion if using, and season with 3/4 tsp salt and 1/2 tsp black pepper.

Cook hash browns

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 tbs oil or butter. When hot, spread potatoes into an even layer. Press down with a spatula and cook undisturbed for 4–6 minutes until a deep golden crust forms. Flip in sections (or flip whole if possible) and cook another 4–6 minutes until crisp and cooked through. Adjust heat as needed to avoid burning. Transfer to plate and keep warm.

Cook eggs to order

Heat a small nonstick skillet over medium heat and add 1 tbs butter or oil. Crack 2 eggs into pan and cook to desired style: sunny-side up (cover and cook 2–3 minutes until whites set), over-easy (cook 2 minutes, flip gently and cook 20–30 seconds), or over-medium (flip and cook 45–60 seconds). Season with 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and keep warm.

Toast bread

Toast 2 slices of bread in a toaster or under a broiler until golden brown. Spread 1 tbs butter while hot.

Place a hot country-fried steak on each plate. Generously ladle the warm country sausage gravy over the steaks (about 1/2 to 3/4 cup gravy per steak). Add the cooked hash browns to the plate alongside. Place 2 eggs on the plate or on top of the steak per preference. Serve with buttered toast on the side. Serve immediately while hot; pass extra gravy at the table if desired.