Chicken Fried Steaks With Ruth's Smothered Potatoes

For the rub:
1 Tbsp garlic salt
1 Tbsp black pepper
1 tsp orange zest






Thoroughly tenderize the steaks with a jaccard and mallet to flatten.  Sprinkle rub onto steaks and massage.  Prepare the marinade.  Allow steaks to soak in the marinade in the fridge for at least 18 hours (longer is better).  Drain thoroughly, and coat with seasoned flour.



For the Marinade:
1 qt butter milk
1 Tbsp whole grain mustard
1 Tbsp Hot Sauce
1 Tbsp salt




Seasoned flour:
4 cups flour
1 Tbsp paprika
1Tbsp dry mustard
1Tbsp salt
1 tsp black pepper




Place steak in 350 degree oil, and fry till golden brown.  Drain well over paper towels or a wire rack.  I used a mixture of about a quart of canola oil and about a cup and a half of lard.  The breading came out VERY crispy thanks to the lard.

Cream Gravy
3 Tbsp flour
2 Tbsp oil
3 cups milk
salt and plenty of black pepper to taste

Heat the oil and flour together until the flour begins to brown.  Add milk, and cook until thickened.  Season with salt and pepper.  Go crazy with the pepper.  It's the main flavor in a good cream gravy, and the milk takes the edge off.  Taste as you go, you can always add more, but can't take it out.  Milk straight from the fridge will make the gravy take a long to come together, so I heat it in the microwave first.  I realize that "true" cream gravy uses the brown bits on the bottom of the pan, but the buttermilk solids browned way too much, and tasted bitter.  I wouldn't sacrifice the flavor that the buttermilk gives the steak for "true" gravy. 

Ruth's Smothered Potatoes
2 lbs red potatoes
1 cup sour cream
4 scallions, chopped

1 Tbsp garlic salt
black pepper to taste

Cook the potatoes in boiling water until tender, combine with other ingredients, and mash.