¼ cup Bob’s Red Mill GF All Purpose Flour.Once you like the consistency of the gravy, add salt and pepper until it tastes just right! The GF flour slowly absorbs the DF milk, so you’ll be able to tell when the consistency is right and whether or not you’ll need a full 2 cups of DF milk. Then I whisked in, little by little, 1 1/2 cups of DF milk. I added 1/4 cup of my strained vegetable oil back to my cast iron skillet and whisked in 1/4 cup of GF flour and let it cook for 1 minute.
Keep in mind that this oil is nicely flavored from the steaks which adds flavor to the gravy. That’s why I strained the oil – so I could remove any extra breading from what would become my gravy. The oil that you’re saving through this process will be put to use in the gravy that tops the steak. I decided to use the metal bowl to my stand mixer. Remember, this oil is going to be super hot, so pouring it into plastic would be catastrophic because the plastic would melt. Next, I poured my vegetable oil through a mesh strainer into a heat-proof bowl. When my steaks were golden brown on both sides, I removed them from the pan and laid them on a baking sheet that was lined with paper towel to soak up any excess oil.
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