Chicken-Fried Steak with Cream Gravy

Named for the Southern habit of frying beef like chicken, chicken-fried steak is a Texas comfort classic. Cube steak soaks in buttermilk, fries in a seasoned crust, and meets a silky cream gravy built from the pan drippings.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 720 cal
• 38g protein
• 42g carbs
• 43g fat
• 2g fiber

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Ingredients

• 4 (about 6 oz each) cube steaks (tenderized round)
• 1 1/2 cups buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 2 tsp kosher salt
• 2 tsp freshly ground black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups vegetable oil
• 2 cups whole milk
• 1/4 cup reserved seasoned flour (from dredge)

Instructions

1. 1Place the cube steaks in a shallow dish, pour the buttermilk over them, turn to coat, cover, and refrigerate at least 30 minutes (up to 4 hours).
2. 2In one shallow bowl beat the eggs until smooth. In a second shallow dish whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
3. 3Lift each steak from the buttermilk, letting excess drip off. Dredge firmly in the seasoned flour, dip in the beaten eggs, then dredge again in the flour, pressing so the coating sticks. Set coated steaks on a wire rack and rest 10 minutes so the breading sets.
4. 4Pour the oil into a 12-inch cast-iron skillet to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (flour sizzles on contact).
5. 5Fry two steaks at a time without crowding, 3 to 4 minutes per side, until deep golden-brown and crisp and the meat reaches 145°F inside. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F oven while you finish the rest.
6. 6Carefully pour off all but hot oil and browned bits from the skillet, leaving the flavorful drippings behind.
7. 7Reduce heat to medium. Sprinkle the reserved seasoned flour into the drippings and whisk constantly 1 to 2 minutes until the mixture turns a light peanut-butter brown and smells toasty.
8. 8Slowly whisk in the milk, scraping up every browned bit from the bottom of the pan. Bring to a gentle simmer and cook, whisking often, until the gravy thickens enough to coat the back of a spoon, 5 to 7 minutes.
9. 9Taste and season the gravy generously with extra black pepper and salt if needed. If it becomes too thick, loosen with a splash more milk.
10. 10Plate each hot steak, ladle a generous blanket of cream gravy over the top, and serve at once—mashed potatoes on the side are traditional.