4 - 1/2 inch thick boneless ribeye steaks
2 tablespoons salt
1 - 40 oz bottle vegetable oil
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1. Tenderize and flatten the steaks by pounding them with the smooth side of a meat mallet, then place them in a shallow dish and cover them completely with a brining solution of cold water and 2 tablespoons of salt. Refrigerate them, covered, for 2-4 hours.
2. When brining is complete, add oil to a deep, heavy skillet and heat to 365 degrees.
3. In a large bowl combine flour, baking powder, baking soda, paprika, onion powder and garlic powder.
4. Using a pair of tongs, lift one steak from the brining solution, and dip into the flour mixture, coating it heavily with the flour. Then lift the steak from the flour mixture and quickly dip it back into the brining solution, then back to the flour mixture for another heavy coating of flour. Set each steak aside on a plate covered with parchment paper until all steaks are finished.
5. Using the tongs, gently set each steak in the preheated oil. Set a timer for 6 minutes and don't touch the steaks while they are cooking. When the timer goes off, using the tongs gently grip one end of each steak and turn it over. Set a timer for another 6 minutes, leaving the steaks undisturbed while cooking.
When cooking is complete, serve with a white pepper gravy. If you are using your cooking pan to prepare the gravy, remove the steaks from the frying pan to a baking dish lined with parchment paper, and set them in a preheated 250 degree oven while preparing the gravy. If you are using a separate pan to prepare the gravy, put 2 tablespoons of the oil used to cook the steaks into the gravy cooking pan, as well as some of the crumbs from the bottom of the steak pan. Then proceed with the gravy recipe and serve steaks with gravy when it is ready.
Don't skip the meat brining step -- it adds both flavor and tenderness to the meat
Make sure oil is at the proper temperature before putting the steaks in to cook or the dish could easily be over or undercooked
Time your cooking to ensure steaks are properly cooked on both sides
Keep steaks warm in a 250 degree oven if you need time to prepare the gravy
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