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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from steaks. If necessary, place each steak between two pieces of plastic wrap and pound lightly with the flat side of a meat mallet until 1/2 inch thick; remove plastic wrap.
In a shallow dish, combine 1/3 cup flour, 1/2 teaspoon steak seasoning and salt. In another shallow dish, combine egg and 2 tablespoons milk. Place crushed cornflakes in a third shallow dish. Dip steaks into flour mixture, turning to coat evenly. Dip into egg mixture, then into cornflakes, turning to coat evenly.
Coat an unheated very large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add steaks to skillet. Cook for 10 to 12 minutes for medium-rare (145°F) to medium (160°F), turning once halfway through cooking. If steaks brown too quickly, reduce heat to medium. Remove steaks from skillet; cover to keep warm.
For the gravy, in the same skillet, melt butter over medium heat. Add onion and garlic to skillet; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. If desired, add bourbon, stirring to scrape up any crusty browned bits. In a small bowl, whisk together 3/4 cup milk, 1 tablespoon flour and 1/4 teaspoon steak seasoning until smooth. Add milk mixture all at once to onion mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Serve steaks with gravy. If desired, sprinkle with pepper.