Chicken Fried Steak with Cream Gravy

Serves 4

Ingredients

• 4 (about 1.5 lb total) cube steaks
• 1 1/2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 1/2 tsp salt
• 1 1/2 tsp black pepper
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 3 Tbsp unsalted butter
• 2 cups milk

Instructions

1. 1Pat the cube steaks dry with paper towels and season both sides with salt and black pepper. Let sit 10 minutes.
2. 2In a shallow bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. 3In a second bowl, whisk eggs with buttermilk until smooth.
4. 4Dredge each steak in the seasoned flour, shake off excess, dip into the egg mixture, then dredge again in flour. Press the flour in firmly so it adheres. Place coated steaks on a wire rack and let rest 5–10 minutes.
5. 5Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering (350 °F).
6. 6Fry the steaks 3–4 minutes per side until deep golden brown and cooked through (internal temp 160 °F). Work in batches if needed. Transfer to a paper-towel-lined plate and keep warm in a 200 °F oven.
7. 7Pour off all but oil from the skillet. Add butter and melt over medium heat.
8. 8Whisk in remaining seasoned flour; cook 1–2 minutes until golden and nutty-smelling.
9. 9Slowly whisk in milk. Bring to a simmer, stirring constantly, until gravy thickens (about 3–4 minutes).
10. 10Season gravy with remaining salt and black pepper (or more to taste). If too thick, thin with a splash of milk.
11. 11Plate each steak and spoon generous amounts of cream gravy over the top. Serve immediately with mashed potatoes and green beans if desired.