Description
This classic Chicken Fried Steak recipe offers crunchy, golden-brown battered steaks drizzled with creamy, savory gravy. A comfort food delight, perfect for any family meal.
Ingredients
Units
Scale
For the Steaks
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- 4 beef cube steaks or tenderized round steaks (about 1 pound/450g)
- 1 tablespoon plus 1 teaspoon salt, divided
- 1 teaspoon ground black pepper
- 2 large eggs, beaten
- 1 1/4 cups all-purpose flour, divided (150g)
- 2 teaspoons garlic powder
- 1/2 teaspoon ground red pepper
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For the Coating
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- 2 1/4 cups whole milk, divided (540mL)
- 1/4 cup pan drippings
- 1/2 cup heavy whipping cream (120mL)
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For Frying
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- 1 cup canola oil (240mL)
Instructions
- Preheat oven and prepare setup: Preheat your oven to 200°F. Place a wire rack inside a rimmed baking sheet and set it into the oven to keep steaks warm later.
- Season the steaks: Lightly season the steaks with 1 teaspoon salt and ½ teaspoon pepper. Let the steaks rest for 10 minutes to enhance their tenderness.
- Prepare dredging and egg wash: In one shallow dish, whisk together ¼ cup milk and the beaten eggs. In a separate shallow dish, combine 1 cup flour, 2 teaspoons salt, garlic powder, and red pepper. Ensure the mixtures are fully combined for easier coating.
- Dredge the steaks: Press each steak firmly into the flour mixture to coat it evenly. Dip the steak into the egg mixture, then dredge it again in the flour, pressing firmly to ensure the coating adheres well. Place the coated steaks on a plate and set aside.
- Heat the oil: In a large cast-iron skillet, heat the canola oil over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature for best results.
- Cook the steaks: Place two coated steaks into the skillet. Cook each side for about 2 minutes or until edges turn golden brown. Flip and cook for an additional 2 minutes. Remove from the skillet and place on a wire rack in the oven to stay warm. Repeat with the other two steaks.
- Make the gravy: Pour out the pan drippings, reserving and returning ¼ cup to the skillet. Over medium heat, whisk in ¼ cup of flour and cook the mixture until it is light brown, approximately 3 minutes. Gradually whisk in the remaining 2 cups of milk and heavy cream. Bring to a boil and cook until the gravy thickens, about 4 minutes. Season with the remaining 1 teaspoon salt and a sprinkle of black pepper.
- Serve: Remove the steaks from the oven and serve immediately with the gravy poured on top or on the side.
Notes
- Use the palm of your hand to press the flour into the meat to help the coating adhere better.
- Don’t skip seasoning both the steaks and flour mixture for maximum flavor in every bite.
- If you don’t have access to cube steaks, use regular steaks and tenderize them with a meat tenderizer beforehand.
- Thaw frozen steaks properly and pat dry with a paper towel before dredging to remove extra moisture for a better coating.
- Use a thermometer to monitor the oil temperature, ensuring it’s around 350°F for optimal frying results.
- Resting salted steaks for 10 minutes helps tenderize them and improves flavor.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 450
- Sugar: 3g
- Sodium: 960mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 115mg
