Country Fried Steak + Grits
Yield 4 Servings | Prep time 15 minutes | Cook Time 30 minutes
- 1 cup of Congaree and Penn Jupiter Rice Grits
- 4 cups of water
- 1 cup of milk + more to thin grits as needed
- ½ stick (1/4 pound) of butter
- ¼ pound of cream cheese
- 1 Rosemary sprig
- Sea salt and black pepper to taste
- 4 six - eight ounce portions of sirloin steak or cubed steak
- 1 cup of bacon fat, reserved from previous bacon cookery
- 1 cup of Congaree and Penn Fish Fry
- 2 teaspoons of paprika
- 1 tablespoon of granulated garlic
- 1 teaspoon of black pepper
- ¼ teaspoon of ground cinnamon
- 1 tablespoon of thyme, chopped fresh
- 2 tablespoons of sea salt
- 1 egg
- 1 cup of buttermilk
- 4 fluid ounces of Congaree and Penn Pecan Oil
The Fried Eggs
- 3 tablespoons of bacon fat
- 8 eggs
- 4 tablespoons of fresh chives, sliced thinly
If cubed steak was purchased, proceed to next paragraph. If sirloin was purchased, lay steaks on a cutting board and cover with plastic wrap. With a meat mallet, pound the steaks until around ¼” thick evenly. Keep cold once pounded.
In a small mixing bowl, mix fish fry, paprika, garlic, black pepper, cinnamon, and thyme. This is the breading for the steak. In a small casserole, beat the egg into the buttermilk until well incorporated. One by one, pass the steaks through the egg and buttermilk mixture, and then through the breading. Once breaded, arrange on a plate with either plastic wrap, wax paper, or parchment paper between each layer. Keep cold, and begin cooking the grits.*
Once the grits are finished and in a holding stage right after the heat is reduced to a simmer, begin to warm a skillet or frying pan over medium heat. Let the pan warm for about 2 minutes, then add the pecan oil. Two at a time, fry the breaded steaks, cooking both sides for 2-3 minutes, or until color develops well from frying. Keep cooked steaks on a paper towel lined plate until ready to serve. Begin cooking the eggs, and begin plating by scooping a bit of grits onto each plate, then place the steak on top.
In a 3 quart saucepan, combine water, milk, and butter, and bring to a boil over high heat. Stir in grits with a wooden spoon, and bring to a simmer over low heat. Let simmer, stirring occasionally, until grits are fully cooked, approximately 20-25 minutes. Stir in cream cheese and Rosemary sprig, season with salt and pepper, and leave covered off of heat until ready to serve. Resume steak preparation.
Warm skillet or egg pan over medium-low heat. Once hot, add bacon fat. Two at a time, crack the eggs into the pan and season lightly with salt and pepper. Let the eggs cook from the bottom up, until the whites become opaque. Serve two fried eggs on top of each steak, garnish with sliced chives and fresh cracked pepper. Yum.
Recipe by Chef Trey Hartinger | Photos by Stefanie Keeler