to a gallon-sized zipper-lock freezer bag and refrigerate
for at least 4 hours, and up to overnight, flipping the bag
occasionally to redistribute the contents and coat the
steak evenly.
When ready to fry the steaks, make the gravy: Heat the
butter in a 10-inch heavy-bottomed nonstick skillet over
medium-high until foamy. Add the onion and cook until
softened, about 4 minutes (lower the heat if the butter
starts to brown). Add the garlic and cook, stirring, until
fragrant, about 30 seconds. Add the flour and cook,
stirring constantly, until fully absorbed, about 1 minute.
Add the milk in a thin stream, whisking constantly. Add
the cream, whisking, and bring to a simmer, whisking
constantly. Simmer, whisking, until thickened, about 3
minutes. Season to taste with salt and plenty of pepper.
Keep warm while you fry the steaks.
- Whisk together the flour, cornstarch, baking powder, 2
teaspoons salt, and the remaining spice mixture in a large
bowl. Add 3 tablespoons of the marinade from the
zipper-lock bag and work it into the flour with your
fingertips. Remove the steaks from the bag, allowing the
excess buttermilk to drip off, drop the steaks into the
flour mixture, and toss and flip until thoroughly coated,
pressing with your hand to get the flour to adhere in a
thick layer. Shake the steaks over the bowl to remove
excess flour, then transfer to a large plate. - Adjust an oven rack to the middle position and preheat
the oven to 175°F. Heat the shortening or oil to 425°F in
a wok or 12-inch cast-iron skillet over medium-high heat,
about 6 minutes. Adjust the heat as necessary to maintain