INGREDIENTS:

FOR THE STEAKS:

• 1” thick ribeye, trimmed of excess fat
• Ace Kickstart®
• Casa M Spice Co® Chain Reaction®

FOR THE FLOUR-DREDGE:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 Tablespoon Casa M Spice Co® Good Shepherd®
• 1 Tablespoon Casa M Spice Co® Chain Reaction®

FOR THE EGG-WASH:

• 1 large egg
• 1-1/2 cups buttermilk
• 1 Tablespoon Tabasco sauce
• 2 cloves garlic, minced

FOR THE GRAVY:

• 1/4 cup tallow
  
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon Black Pepper, freshly ground (adjust to taste)
• Salt to taste
  

LET’S GET COOKING:

1. Season the steak(s) 4+ hours before cooking them, returning them to the refrigerator to rest.  Dust lightly with Chain Reaction® first, then with Kickstart®.  Wrap them tightly in plastic or butcher paper
2. Mix up the flour-dredge and put it into a shallow baking dish
3. Mix up the egg-wash and put it into a second shallow baking dish
4. Heat the frying oil to 375.  We used tallow in an electric deep fryer out back
5. We tried two options when frying them.  One we double-battered and double-breaded;  the other we just double-breaded.  The double-double had a thicker, more pronounced crust
6. If you go the “double-double” route, put your steak in the egg-wash and coat well, though not agitating to disturb the seasoning.  Lift gently and let drain, then gently place into the flour-dredge and coat well, pressing the flour into the surface of the steak gently, but firmly.  Lift gently, then repeat the egg-wash and breading steps one more time.  Skip to Step 8.
7. If you go the “double-single” route, start with the flour dredge, pressing the flour into the surface of the steak gently, but firmly.  Lift gently,  put your steak in the egg-wash and coat well, then repeat the breading step.
8. Once the steaks are breaded, they’re ready to fry; fry them for 5 minutes each.  Handling them very gently, drain, and remove to a cooling rack with paper towels underneath to rest for 10 minutes.
9. In a large cast-iron skillet or pot over medium-high heat, get the tallow hot, then add the flour to the tallow and stir continuously until fragrant and it forms a light blonde roux.  Turn the heat down to medium, then slowly add the milk while continuously stirring.  The sauce will thicken into a bechamel.  Season with black pepper first, then salt to taste.  Cook until the desired consistency, being careful not to scorch the bottom of the pan.
10. Serve the ribeye with the gravy all over the top or on the side as you prefer.