STEAK SAUCE GRAVY RECIPES

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Steps:

• Trim steak and pound, if needed, to 1/2 inch thick; cut into 6 to 8 pieces.
• Combine milk, hot pepper sauce, and salt in a bowl.
• Measure 1 cup of flour into a bowl.
• Combine remaining flour, paprika, garlic powder, salt, and pepper in another bowl.
• Dip steak into flour, then milk mixture, and then into the seasoned flour.
• Set aside until all meat is coated.
• Heat 1 or 2 inches of oil in fry pan. Fry meat until both sides are golden brown, about 2 minutes per side.
• Drain on paper towels.
• CREAM GRAVY: Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use any leftover seasoned flour) and blend well.
• Gradually stir in 2 1/2 cups milk.
• Cook and stir over medium heat until thickened. Season with salt and pepper. Makes 2 cups.
• Cover steaks with gravy when served.