When it comes to down home comfort food you can't be a good country fried steak made with buttermilk batter and topped off with a peppery white gravy. That's where I'm going with this cook!

 We will start out mixing 2 cups all purpose flour and 1 Tsp. Johnny's Seasoning. This is our flour coating.

We will move on to mixing our buttermilk batter. In a medium casserole dish mix the following ingredients.

2 Tsp. Baking powder
1 Tsp. baking soda
1 Tsp. Black Pepper
3/4 Tsp. Salt
1 1/2 Cups Buttermilk
1 Large Egg - Beaten
1 Tbsp. Hot Sauce - Tabasco
2 Cloves Garlic Minced

Stir these ingredients  thoroughly.

Take four large cubed steaks and season both sides of each steak with Mad Hunky Meats Hot Ass Whang rub. This is an excellent rub for chicken wings and it goes quite nice with seafood and beef. This rub will give it a slight bit of heat but it won't be over powering as hot oil really knocks down the heat of this rub.

This is a great time to fire up and pre-heat your cooker. In this cook I am cooking with Oak lump charcoal in the Scottsdale by Arizona BBQ Outfitters.

While the lump is burning away we will begin the coating process. Take each cubed steak and press both sides into the flour mix. Make sure to liberally coat each side. Next dip the cubed steam into the buttermilk batter making sure to fully coat each side. Let the batter drip off and then put the steak back into the flour again coating each side. Once this is done lay the steak onto a wire rack and perform the same process to the remaining three steaks. Once they are all coated it's time to heat up the cast iron skillet. All this can be done on your kitchen stove top of course. That said cooking outdoors over a wood fire just makes everything taste better right?

Place 3 cups of vegetable shortening into a large cast iron skillet. In my case I'm using a 15" Lodge cast iron skillet. Bring the shortening to 325° F. Place as many steaks as can fit into the skillet. I did mine two at a time. Fry the steaks until golden brown approximately 4 minutes per  side.

Once the first set of fried steaks are done remove them from the oil and allow as much oil to drip off as possible. Place the steaks in a dish with Paper towels on the bottom to soak up the grease. Repeat this process frying up the remaining steaks. Cover the steaks with foil to keep them hot while we make the gravy.

Remove the skillet from the heat and pour out all the shortening except 1/4 cup. Be careful not to pour out any bits of meat etc. We want those and 1/4 cup melted shortening left in the skillet to make our gravy.

Over medium low heat (I raised up my grate) stir in 1/4 cup flour, 1/4 Tsp. salt and 1/2 Tsp. black pepper. Mix this into the left over shortening in the skillet. Add in 4 cups whole milk and stir. Increase heat to a medium high (I lowered the grate system on the Scottsdale). Continue stirring until the gravy thickens up and comes to a simmer. Simmer for a couple minutes then remove from the heat and pour the gravy into a bowl.

Plate up your country fried steaks with some mashed potatoes and a biscuit as sides. Spoon on the gravy and serve.

That's it folks. It's a pretty simple recipe that is big on flavor and will leave you full!

I hope you enjoyed this recipe and video. Thanks for stopping in.