From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 4 boneless sirloin steaks (6 ounces each)
  • 1-1/2 cups buttermilk
  • 1 teaspoon Tabasco Sauce
  • 1 teaspoon plus 1 teaspoon salt
  • 1/4 teaspoon plus 1/4 teaspoon freshly ground pepper
  • 1 cup all-purpose flour
  • 1 cup peanut oil

Peppered Cream Gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper

     Lightly pound steaks with a meat mallet until they are about 1/4 inch thick.  Mix buttermilk, Tabasco, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
     Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl.  Mix well.  Dredge flattened sirloin in flour to coat evenly.  Submerge steaks, one at a time, in buttermilk mixture.  Return steaks to flour and dredge again.  Press flour firmly into surfaces of steaks so it will adhere.
     Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch.  Carefully place one coated steak into hot oil.  Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness.  Transfer steak to a plate lined with paper towels.  Keep warm.  Repeat procedure for other steaks.
     Peppered Cream Gravy:  Melt butter in a saucepan over medium-high heat.  Whisk in flour and saute until lightly browned.  Remove pan from heat.  Pour in milk in a steady stream, whisking vigorously.  Return pan to heat and whisk until sauce thickens.  Whisk in cream, salt, and pepper.  Place steak on plates and top with gravy.


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