Description
This classic Southern American recipe features tender beef cube steaks coated in a seasoned flour mixture, fried to a golden crisp, and served with a rich and creamy country gravy. Perfect for a comforting main course, the chicken fried steak combines crispy texture and flavorful gravy in every bite.
Ingredients
Scale
Steak and Coating
- 4 beef cube steaks, about 6 ounces each
- 1 cup all-purpose flour, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1/4 cup milk
- 1/2 cup vegetable oil for frying
Country Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Prepare the Steaks: Pat the cube steaks dry using paper towels to remove excess moisture, ensuring a crispier coating when fried. In a shallow bowl, combine 3/4 cup of all-purpose flour with salt, black pepper, paprika, and garlic powder to create the seasoned flour mixture.
- Set Up Dredging Stations: In another bowl, whisk together the eggs and 1/4 cup of milk until fully blended. This will act as the wet component for the breading process.
- Dredge the Steaks: Coat each steak first with the seasoned flour mixture, then dip into the egg and milk wash, and finally dredge them again in the seasoned flour, pressing lightly so the coating adheres well.
- Fry the Steaks: Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Once hot, fry the steaks for 3 to 4 minutes per side until they turn golden brown and are cooked through. Use a meat thermometer to confirm the internal temperature reaches 145°F. Remove the steaks and place them on a paper towel-lined plate to drain excess oil.
- Make the Country Gravy: Using the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute to form a roux. Gradually pour in 2 cups of whole milk while continuously whisking, preventing lumps. Continue to cook and stir until the gravy thickens.
- Season the Gravy: Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper if desired, stirring well to combine all flavors.
- Serve: Return the fried steaks to the skillet briefly to coat them lightly with the creamy country gravy, or alternatively, spoon the gravy over the steaks when plating. Serve hot with your favorite sides like mashed potatoes or biscuits for a classic Southern meal experience.
Notes
- For extra crispy coating, let the dredged steaks rest for 10 minutes before frying.
- Use a meat thermometer to ensure the steaks are cooked to an internal temperature of 145°F for safety and optimal texture.
- Serve with mashed potatoes or biscuits to complement the rich gravy and crispy steak.
