Bacon Fried Steaks with Pan Gravy

 

8 to 10 strips (8 oz./225 g) thinly sliced bacon

1 C. (125 g) all-purpose flour

½ tsp. baking powder

1 tsp. kosher salt

1 tsp. freshly ground black pepper

¼ tsp. cayenne pepper

¼ C. (30 g) cornstarch

1 large egg

⅔ C. (165 ml) buttermilk, well shaken

2 8-oz. (225-g) sirloin tip steaks (about ¾ inch thick)

Peanut or vegetable oil, for frying

2 T. all-purpose flour

1 C. (240 ml) warm whole milk

Kosher salt and freshly ground black pepper

Tabasco hot sauce (optional)

 

Preheat the oven to 375°F (190°C) and place a wire rack in a rimmed baking sheet. Arrange the bacon slices on top of the rack and bake, turning the bacon over once or twice, until very crisp, about 30 minutes. Carefully pour the fat from the pan into a measuring cup and reserve. Transfer the bacon to a cutting board and chop it very finely; you should have about ½ C. (115 g). In a shallow bowl, whisk together the flour, baking powder, salt, pepper and cayenne pepper. Add the bacon pieces and work them into the flour with your hands; the flour should dampen slightly and the bacon should be completely coated. Place the cornstarch in a separate shallow bowl. In a third shallow bowl, beat the egg, then beat in the buttermilk. Place the steaks on a cutting board and pound them with a meat hammer or some other heavy object until about they’re ¼ to ½ inch thick. Season with salt and pepper. Dredge one of the steaks in the cornstarch until coated, then shake off any excess. Slide the steak into the egg mixture and turn to coat well. Lift the steak and let any excess egg drip off, then dredge in the bacon-flour mixture, pressing it into the steak until completely coated. Transfer the meat to a wire rack and repeat with the remaining steak. In a large cast-iron or nonstick skillet, heat 1 inch of oil and all but 2 T. of the bacon fat until it reaches 375°F (190°C) on a deep-fry thermometer. Carefully slide one of the steaks into the oil and cook, turning once, until browned and crisp on both sides, 2 to 3 minutes per side. Transfer the meat to a plate and repeat with the other steak. Make the gravy: Pour out all of the frying oil and add the remaining 2 T. of bacon fat; place the skillet over medium-high heat. Add the flour and cook, whisking constantly, until it turns light brown, 1 to 2 minutes. Slowly add the milk, whisking constantly. Bring the milk to a boil, then simmer until thickened to a gravy-like consistency, about 5 minutes. Remove the gravy from the heat and season to taste with salt, lots of pepper and Tabasco sauce, if using. Transfer the steaks to plates, spoon some of the gravy over the top and serve.