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Chicken-Fried Steak with Milk Gravy
Melissa Hart

Chicken-Fried Steak with Milk Gravy

The crust has to cling to the cube steak all the way through the first cut. Press the second coat of flour on firmly, then leave the breaded steaks alone for ten minutes before frying. The gravy uses the browned bits and frying fat, which is why it tastes like more than warm milk.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 beef cube steaks 6 oz each
  • 2 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 2 cups all-purpose flour divided
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 2 cups buttermilk
  • 1 large egg
  • 1 1/2 cups neutral oil
  • 3 cups whole milk

Method
 

  1. Season the steaks with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Mix 1 1/2 cups flour with the garlic powder and paprika in a shallow dish, and whisk the buttermilk with the egg in another dish.
  3. Coat each steak in flour, buttermilk and flour again, pressing the final coating firmly, then rest the steaks on a rack for 10 minutes.
  4. Heat 1/2 inch of oil in a cast-iron skillet to 350°F and fry the steaks in 2 batches for 3 to 4 minutes per side until crisp and at least 145°F; rest them for 3 minutes.
  5. Pour off the oil, leaving 1/4 cup and the browned bits, and whisk in the remaining 1/2 cup flour over medium heat for 1 minute.
  6. Whisk in the milk gradually, simmer for 4 to 5 minutes until the gravy coats a spoon, and season it with the remaining salt and pepper before serving over the steaks.