Instructions
- Brine the Steak: In a bowl, combine Buttermilk and Hot Sauce. Add Ribeye, ensuring it's fully submerged. Marinate in the refrigerator for at least 4 hours, or up to 24 hours.
- Prepare the Sauce: In a small bowl, combine all Sauce ingredients and mix well. Set aside.
- Prepare the Breading: In a shallow dish, combine Flour, Rice Flour, Potato Starch, Smoked Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Black Pepper, and Sea Salt.
- Prepare the Egg Wash: In another shallow dish, whisk together Egg Yolks.
- Bread the Steak: Remove steak from buttermilk, letting excess drip off. Dredge each steak in the Flour mixture, then dip in the Egg Wash, and finally dredge again in the Flour mixture, ensuring it's fully coated.
- Fry the Steak: Heat Clarified Butter in a large skillet over medium-high heat. Carefully place the breaded steaks in the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked to desired doneness.
- Toast the Buns: Lightly toast Potato Rolls.
- Assemble the Sandwich: Spread Sauce on both halves of each toasted Potato Roll. Place a fried steak on the bottom bun, top with Hand-Cut Dill Pickle Slices, and cover with the top bun. Serve immediately.
