Chicken-Fried Steak with Country Gravy

Ingredients

• 4 Beef cube steaks, 5–6 oz each
• 1½ tsp Kosher salt
• 1 tsp Black pepper
• 2 cups All-purpose flour
• 2 tsp Seasoned salt
• 1½ tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Paprika
• ½ tsp Cayenne pepper
• 1 tsp Black pepper
• 1 cup Buttermilk
• 2 Large eggs
• 1 tbsp Hot sauce
• Neutral oil, approximately ½ inch deep
• ¼ cup Reserved frying fat
• ¼ cup All-purpose flour
• 2½–3 cups Whole milk
• ¾ tsp Kosher salt
• 1–1½ tsp Freshly cracked black pepper

Instructions

1. Pat cube steaks dry with paper towels. Season both sides with kosher salt and black pepper.
2. Combine all seasoned-flour ingredients in a shallow dish.
3. Whisk together buttermilk, eggs, and hot sauce in a second shallow dish.
4. Dredge each steak: flour → wet mixture → flour again. Press the final flour coating firmly onto the steak so it adheres.
5. Rest the coated steaks on a wire rack for 10 minutes so the breading sets.
6. Heat oil to approximately 350°F / 177°C in a deep cast-iron skillet.
7. Fry in batches, 3–4 minutes per side, until deeply golden and cooked through (160°F / 71°C).
8. Transfer to a wire rack. Do not stack — stacking traps steam and softens the crust.
9. Carefully pour off excess frying oil, reserving ¼ cup of the flavorful fat in the skillet.
10. Return the reserved fat to the skillet over medium heat. Whisk in ¼ cup flour to form a roux.
11. Cook the roux for 1½–2 minutes until lightly golden.
12. Slowly whisk in 2½ cups milk, scraping up any browned bits.
13. Simmer gently until creamy, 3–4 minutes. Add additional milk if the gravy is too thick.
14. Season heavily with freshly cracked black pepper and salt to taste.
15. Spoon gravy over the steak immediately before serving.

Nutrition

Chef's Notes

Why does breading fall off? Three common reasons: (1) not pressing the final flour coating firmly, (2) skipping the 10-minute rest, or (3) flipping too early before the crust has set. Let the breading rest and don't rush the fry. Storage: Store steak and gravy separately to preserve the crust. Reheat the steak in a 375°F oven or air fryer to re-crisp. Reheat gravy gently on the stovetop.

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