Restaurant Recipes

Hole-in-the-Wall Chicken-Fried Steak

No Photo


  • 2 pounds beef steaks, pounded to 1/4 inch thickness
  • Salt and pepper to taste
  • 1 pint buttermilk
  • 3 eggs
  • All-purpose flour, as needed
  • 8 ounces vegetable oil
  • 2 ounces pork sausage
  • 2 ounces onion, diced
  • 24 ounces milk


  1. Season steaks with salt and pepper.
  2. Place buttermilk and eggs in a dish.
  3. Add steaks to the buttermilk mixture; turn to evenly coat. Leave steaks in buttermilk mixture; cover and refrigerate 4 hours.
  4. Remove steaks from buttermilk; let drain.
  5. Roll steaks in flour until well-coated.
  6. Heat oil in a skillet. Add steaks to frying pan, but don't overcrowd the pan. Cook, turning occasionally, until steaks are well-browned and cooked through.
  7. Place steaks on a paper towel-lined platter to drain.
  8. Discard most of the oil from the pan, leaving about 2 ounces oil in the bottom of the pan.
  9. Add sausage and onions; cook through.
  10. Add 2 ounces flour; cook for 3 to 5 minutes.
  11. Add milk; stir well to remove all the lumps. Simmer milk mixture at least 10 minutes.
  12. Season with salt and pepper.
  13. Serve steaks with gravy.


Chef Chris Barber - Hole-In-The-Wall, Phoenix, Arizona -

Follow Us

God's Rainbow - Noahic Covenant