Instructions

Cut the sirloin into 4 pieces. Pound each steak until it is roughly 1/3-inch thick, using the flat side of a meat mallet. Then take the spiky, sharp side of the mallet and pound each side of the steak uniformly. Season the steaks with salt and pepper.

Heat the oil in a large Dutch oven to 375 degrees F. In a shallow bowl, whisk together flour, baking powder, paprika, black pepper, salt and onion powder. Whisk together the egg and the buttermilk in a separate shallow dish. Place the cornstarch in a third large shallow dish.

Working one steak at a time, coat well in cornstarch. Lift steak, shake off excess cornstarch, then transfer to egg mixture. Coat steak well in egg mixture, lift steak, letting excess egg drain off, then transfer to seasoned flour mixture. Coat steak well, pressing seasoned flour all over to help it adhere to the meat. Place the steak on a wire cookie rack. Repeat until all steaks are ready for fryer.

Carefully place each steak in the oil. Cook for 4 to 5 minutes, turning occasionally. Reserve to a plate lined with a paper towel. Season with sea salt.

Working quickly, pour the oil out of the pot and into a large metal work bowl to cool, reserving a few tablespoons and the sticky bits in the bottom of the pot.

Return pan to the heat. Add the onion, thyme sprig, pepper, cayenne and nutmeg to the reserved oil. Brown the onions slightly and then add the flour. Whisk until the roux turns a light brown color. Slowly whisk in milk. Bring to a boil, then reduce to a simmer and cook, stirring until thick, about 5 minutes. Remove from heat; season with salt and additional pepper to taste.

Transfer steaks to plates, top with gravy, and serve immediately with mashed potatoes.

Photograph by Madeleine Hill. 

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