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Chicken-Fried Steak with Cream Gravy
Melissa Hart

Chicken-Fried Steak with Cream Gravy

This is cube steak wearing fried-chicken armor, and the crust has to stay attached. Press the flour in firmly, rest the coated steaks and keep the oil hot enough to fry instead of soak. Peppery cream gravy belongs underneath or beside the crust, not over every crisp inch.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 beef cube steaks 5 oz each
  • 1 1/2 tsp kosher salt
  • 1 tsp ground black pepper divided
  • 1 1/2 cups all-purpose flour
  • 1 tsp garlic powder
  • 2 large eggs
  • 1 cup whole milk divided
  • 1 cup neutral oil
  • 2 tbsp all-purpose flour for gravy
  • 1 1/2 cups whole milk for gravy

Method
 

  1. Season the steaks with 1 teaspoon salt and 1/2 teaspoon pepper and let them stand for 10 minutes.
  2. Mix 1 1/2 cups flour with the garlic powder, beat the eggs with 1 cup milk and coat each steak in flour, egg and flour again, pressing firmly.
  3. Rest the coated steaks for 10 minutes while heating 1/4 inch oil in a skillet to 350°F.
  4. Fry 2 steaks at a time for 3 to 4 minutes per side until golden and at least 145°F, then drain them on a rack.
  5. Pour off all but 2 tablespoons fat, whisk in the gravy flour, remaining salt and pepper for 1 minute, add the gravy milk and simmer until thick; serve beside the steaks.