Harness the potential of the propane burner to amp up this Texas comfort food classic.

　　

Ingredients

8 Servings

　　8 (6-ounce) top round steaks

　　3 teaspoons kosher salt, divided, plus more

　　Freshly ground black pepper

　　3 cups all-purpose flour, divided

　　3 cups cornstarch, divided

　　3 tablespoons paprika, divided

　　3 cups buttermilk

　　4 quarts vegetable oil

　　

Step 1

Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.

　　

Step 2

Whisk 1 1/2 cups flour, 1 1/2 cups cornstarch, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons salt in a large baking dish. Place buttermilk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1 1/2 teaspoons salt, placing on another rack set inside another baking sheet. Chill, uncovered, 2–6 hours.

　　

Step 3

Let steaks stand at room temperature 30 minutes.

　　

Step 4

Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°F. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.