Country Fried Steak

Okay. This was one of the biggest messes I've ever made in the kitchen. I love country fried steak with a fiery passion that cannot be extinguished...unless I have to bread and flash freeze 8 or 10 lbs of it. So you'd better love it like I do if you're going to make it. 

I actually would suggest making this on a separate day from your other meals, because if you've got steak juice/flour glue all over your hands, and then all of a sudden something needs to be stirred...yeah. That's not pretty. 

I don't measure anything in this recipe. I just kept mixing more flour with seasoning salt, and adding more buttermilk to the pan as I went so I wouldn't waste it. 

Ingredients:

Cube steak, cut into 2-3 inch manageable strips. 

Flour

Seasoning salt (I used Lawrys, but I've also used Chef Paul's "Magic" or just garlic salt before.)

Salt and pepper

Buttermilk

Cooking oil (for when you actually cook it later on)

You're going to flash freeze these, so get some cookie sheets ready. 

Salt and pepper all the steak strips. Put about 2 cups of flour, mixed with a teaspoon of seasoning salt into a shallow pan. Put about 1 cup buttermilk in another pan. Dip your strips into the buttermilk, then the flour, then the buttermilk, then the flour again. You could do I third time if you want! Lay them, not touching, on the cookie sheets. Freeze overnight, pry them off, and portion them into freezer bags. 

To cook, defrost nearly all the way. Heat a large skillet or Dutch oven with about an inch of oil to about 350°. Drop a few grains of flour in to see if it sizzles and is hot enough. Fry steak till brown on both sides, turning once.