For the steak:
1 1⁄2 cups plus 3 tablespoons flour
1 tablespoon salt
1 teaspoon freshly ground black pepper
3 eggs
1⁄2 cup heavy cream
2 cups milk
1⁄2 cup vegetable oil
1⁄4 cup bacon grease
Two 8-ounce pieces trimmed beef top
round, pounded to a 1⁄4 inch thickness
and cut into sixths
1⁄2 cup beef stock
1 tablespoon Worcestershire sauce
6 dashes Tabasco
1 clove garlic, peeled and minced
1⁄4 teaspoon cayenne

1. For the biscuits: Preheat oven to 350 degrees F. Grease a baking sheet with shortening and set aside. Sift flour, baking powder, salt, and sugar
into a large bowl. Add cheese, scallions, and cream, stirring until dough
just comes together. Turn dough out onto a floured surface and quickly
knead 8–10 times. Roll dough out to a 1⁄2 inch-thick 6- x 8-inch rectangle and, using a 2-inch round cookie cutter, cut out 12 biscuits. Put biscuits
on prepared baking sheet. Bake until golden brown, turning baking sheet,
if necessary, to brown biscuits evenly, 20–25 minutes.
2. For the steak: Preheat oven to 200 degrees F. Put 1 1⁄2 cups of the flour into a wide shallow dish. Season flour with salt and 1⁄2 tsp. of the black pepper and set aside. Put eggs, cream, and 1⁄2 cup of the milk into an-
other wide shallow dish, beat well, and set aside. Heat oil and bacon
grease together in a large cast-iron skillet over medium heat until hot or
about 360 degrees F on a candy thermometer. Meanwhile, working with
4 pieces of meat at a time, lightly season both sides with salt and pep-
per. Dredge beef in seasoned flour, shaking off excess, then dip each
side into egg mixture. Dredge in flour again, shaking off excess. Fry
meat in the hot fat, turning once, until dark golden brown on each side,
about 2 minutes per side. Transfer to a wire rack set over a baking
sheet and keep warm in oven. Repeat seasoning and cooking process
with remaining meat and flour and egg mixtures, transferring meat to
oven as done.
3. Discard all but 3 tbsp. of the fat from the skillet and heat over medium heat. Add remaining 3 tbsp. flour and cook, whisking constantly, until
golden, about 2 minutes. Gradually whisk in stock, remaining 1 1⁄2
cups milk, Worcestershire, Tabasco, garlic, cayenne, and remaining
1⁄2 teaspoon black pepper. Season to taste with salt; simmer, stirring,
until thickened, about 5 minutes.
4. To assemble biscuits, slit them crosswise three-quarters of the way through. Spread some butter on the bottom half of each. Stuff
each biscuit with a piece of steak, spoon on some gravy, and
close biscuit.

Game Day Sandwiches, page 1