Chicken-Fried Steak with Country Gravy

Quick facts

Ingredients

• 4 cube steaks, about 5 oz each
• 1 1/2 cups all-purpose flour, divided
• 1 tsp kosher salt
• 1 tsp black pepper, divided
• 1 tsp paprika
• 1/2 tsp garlic powder
• 2 large eggs
• 3/4 cup buttermilk
• 1/2 cup neutral oil for shallow frying
• 3 tbsp pan drippings or butter
• 2 1/2 cups whole milk
• Pinch cayenne, optional

Step-by-step method

1. Season steaks lightly with salt and pepper. Mix 1 cup flour with paprika, garlic powder and half the pepper.

2. Whisk eggs and buttermilk in another dish. Dredge each steak in flour, then egg mixture, then flour again, pressing coating firmly.

3. Heat 1/4 inch oil in a skillet to about 350°F. Fry steaks 3–4 minutes per side until deeply golden and cooked through. Drain on a rack.

4. Pour off excess oil, leaving 3 tablespoons drippings. Whisk in remaining 1/2 cup flour and cook 1 minute.

5. Slowly whisk in milk and simmer 4–6 minutes until thick. Season with remaining pepper, salt and cayenne.

6. Serve steaks immediately with warm country gravy.

Tips for the best result

• Press flour coating firmly onto steaks for a craggy crust.
• Use a rack instead of paper towels to keep breading crisp.
• Add milk gradually to avoid lumps in the gravy.

Storage and reheating

Refrigerate steak and gravy separately up to 3 days. Reheat steak in a 375°F oven and gravy on low heat.

Approximate nutrition per serving

Approximately 720 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.