NOTE: The use of rendered Duck Fat is purely optional. The term "Big House" is used to differentiate the difference between what is cooked by the ranch hands in the bunk house and what is cooked in the Rancher's "Big House".
Preheat oven to 250, place wire racks with paper towels around them on a cookie sheet inside oven TURN OFF HEAT SOURCE. Close door and keep it closed.
With 2 cups of flour in a shallow bowl.
In another shallow bowl stir in the baking powder, baking soda, salt, garlic powder and black, white and Cayenne pepper; next stir in the buttermilk, egg, & Texas Pete. Stir until just mixed.
Dredge each steak first in the flour, then in the batter, and again in the flour. Gently pat the flour onto the surface of each steak so they are completely coated with dry flour. Let stand 10 minutes.
Heat lard and duck fat in a large well seasoned cast-iron skillet to 325. Do note that your temp will drop when the steaks go in, I usually do about 340 and it levels out nicely around 325. Pan fry the steaks, leaving room around each steak. Cook until evenly golden brown, about 5 minutes per side. only turn once. Remove steaks to wire rack in oven to drain and keep warm. Close the oven door!
Drain most of the fat from the skillet, reserving scant 1/4 cup of the fat and as much of the solids as you can. Wipe the side and bottom of your skillet as a precaution.
Return skillet to medium heat with the reserved fats. Let heat back to medium. Whisk the remaining flour into the fats. Constantly stir the flour until it has a nice scent, careful not to burn or cook past a light blonde. Scrape the pan to release the flavor bits from the bottom. Stir in the milk and half&half, raise the heat to medium, and bring the gravy to a simmer (DO NOT BOIL), cook, stirring constantly until thick, 7-8 minutes. Finish with kosher salt and black and white pepper.
Servings 0