David's Chicken-Fried Steak with Redeye Gravy

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 teaspoon pepper black freshly ground
• 2 cups buttermilk 
• 2 large eggs 
• 3 cups flour all-purpose
• 4 servings redeye gravy 
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon hot sauce 
• 16 oz rib-eye steaks 
• 1 teaspoon salt 
• 3 cups vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• wire rack
• plastic wrap
• meat tenderizer

Directions

1. Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet. Lightly pound steak, using textured side of meat mallet. Wrap tightly with plastic wrap, and chill 1 hour.
2. Combine flour and next 3 ingredients in a bowl.
3. Whisk together eggs and next 2 ingredients in a separate bowl.
4. Sprinkle both sides of steaks with salt and black pepper.
5. Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess. Repeat procedure two more times.
6. Fry steaks, 1 at a time, in hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes on each side or until golden.
7. Drain on a wire rack in a jelly-roll pan.
8. Serve with gravy.