CHICKEN-FRIED RIB-EYE WITH YUKON GOLD MASHED POTATOES AND WHITE TRUFFLE CREAM GRAVY

SERVES 4

Folks from certain parts of the country will be surprised to learn that there’s no chicken to be found in chicken-fried steak. Also known as country-fried steak, this breaded and fried steak (named for the leftover fat from frying chicken) is the ultimate in Southern comfort food. In keeping with the Hell’s Kitchen tradition of combining comfort food with fine dining, this down-home classic has been decked out: We finish the dish with a luxurious truffle oil–anointed gravy and serve it with a side of indulgently creamy Yukon Gold mashed potatoes. Try this dish as part of the Modern South (here) menu.

YUKON MASHED POTATOES

1 ¾ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1 cup cream

3 tablespoons unsalted butter, softened

CHICKEN-FRIED STEAK AND GRAVY

2 cups all-purpose flour, divided

Kosher salt and freshly ground black pepper

2 large eggs, lightly beaten

Vegetable oil

4 thinly sliced (⅓-inch thick) boneless rib-eye steaks, trimmed of fat

1 teaspoon garlic powder

3 cups whole milk

¼–½ teaspoon white truffle oil

Chopped fresh flat-leaf parsley, for garnish

FOR THE MASHED POTATOES

PUT the potatoes in a large saucepan and cover with cold water by two inches. Add ½ teaspoon of salt and bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the potatoes are very tender when tested with the tip of a sharp paring knife, 25–30 minutes.

DRAIN the potatoes, reserving some of the cooking water.

COMBINE the cream and butter in a small saucepan over medium heat and bring to a simmer.

PUT the potatoes through a potato ricer or food mill and return them to the pot over low heat. Add the hot cream-and-butter mixture and mix with a wooden spoon. If the potatoes are too thick, add a small amount of the reserved cooking water until they are the consistency you like, or use a hand mixer for a smoother texture. Season to taste with salt and pepper and set aside to keep warm.

FOR THE CHICKEN-FRIED STEAK AND GRAVY

SET up two shallow bowls, one with 1 ¾ cups flour seasoned with salt and pepper, one with the eggs. In a large, deep cast-iron skillet, pour in enough oil to coat the bottom of the pan and begin to come about a quarter inch up the sides. Test that the oil is hot enough by putting the handle end of a wooden spoon into the oil. If the oil bubbles vigorously around the handle, it’s ready. Season the steak with salt, pepper, and garlic powder. Dredge in flour, shaking off the excess, then put the steak into the egg and back into flour. Once the oil is hot, carefully add two of the steaks to the pan and fry until brown and crispy, 4 minutes on one side, 3 minutes on the other. Use tongs to transfer the streaks to a paper-towel-lined cookie sheet to drain. Repeat with the remaining two steaks.

POUR off all but 4 tablespoons of the frying oil and return the pot to the stove over low heat. Whisk in the remaining ¼ cup flour to the pan. Use a wooden spoon to continue stirring continuously until the mixture becomes a golden color. Slowly whisk in the milk, then season to taste with salt and pepper. Add the truffle oil and serve over the steak.

TO PLATE

PLACE the mashed potatoes in the center of each plate. Rest the steak over some of the potatoes and top with gravy. Garnish with chopped parsley.