Country Fried NY Strip Steak

It a miracle.  The 55 is ALIVE!!!  I'm so freakin excited.  Mike is over the moon.  He spent days with the car trying to turn over, but not firing, and trying everything he could think of to fix things.  Luckily yesterday a friend of my step-dad's came over an worked some serious magic. 

For his first order of business Mikey boy's taking his girl for a drive.  Woo!

I'm such a sucker for hot guys with tattoos.

The car's a nice touch too.

Since we were celebrating, I made Mike one of his favorite dinners...steak.  The plan was to make Country Fried Steak, but the only thing I had in the house was NY Strip.  Steak purists are looking at me in horror right now I'm sure, but I grabbed those bad boys and cooked 'em up right.  I worked at a steak house for years, I know what's up with meat.  Mike dug into a plate full of goodness and remembered why he keeps me around.

Country Fried NY Strip Steak

Ingredients:
2 NY strip steaks, fat trimmed if desired
Half packet of Town House crackers, crushed fine
1/2 cup flour
1 egg
1/2 cup milk
Salt
Pepper
1/4 teaspoon onion powder
1/4 cup cooking oil
5 to 6 medium Russet potatoes, peeled and cubed
4 tablespoons butter
1/2 cup heavy cream
1/2 tp 3/4 cup milk
Gravy (I just use a store bought mix packet, but you can make your own if you like)

Directions:

1. Fill a large pot halfway full with water and bring to a boil.  Add potatoes and cook until fork tender, 20 to 30 minutes.
2. While the potatoes cook, set up your dredge station:
   Station One: On a plate spread out flour.  Season with 1 teaspoon salt and 1/4 teaspoon pepper.  Stir with a fork and then spread out evenly again.
   Station Two: In a medium bowl, whisk together egg and 1/2 cup milk.
   Station Three: On a plate spread out crackers.  Season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and onion powder.  Stir with a fork and then spread out evenly again.
3. Preheat oil in a skillet over medium-high heat.  Grab a steak and coat both sides with flour.  Then dip the steak into the milk mixture, allow excess liquid to run off.  Place steak on crackers and coat both sides.  Place steak into hot oil.  Repeat with remaining steaks.  Cook steaks for about 5 minutes per side.
4. While steaks are cooking prepare gravy according to package directions.  Place some paper towels on a baking sheet, then put a wire cooling rack above the paper towels.  Once steaks are done cooking, place them on wire rack so they can rest.
5. The potatoes should be ready right around the time your steaks are done.  Drain the potatoes.  In the same pot, add butter and potatoes.  Mashed together until potatoes are as smooth as you like them.  Stir in heavy cream and 1/2 cup milk.  If potatoes seem a bit dry add another couple of tablespoons of milk at a time until the desired consistency is reached.  Season potatoes with salt and pepper to taste; stir well. 
6. Top steaks with gravy just before serving.