← Recipes · Comfort Food · Chicken Fried Steak with Cream Gravy
790 cal44g protein46g carbs46g fat1150mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
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Chicken Fried Steak with Cream Gravy
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Comfort Food50 minComfortable cook
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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beef cube steak4 steaks, about 6 oz each1.5 lb
all-purpose flour1 1/2 cups for the dredge, 1/4 cup for the gravy1 3/4 cups
buttermilk1 cup
eggs2 large
kosher saltfor the steaks and dredge, plus more to taste in the gravy2 tsp
black pepperfreshly ground, divided between the dredge and the gravy1 tbsp
garlic powder1 tsp
paprika1 tsp
cayenne pepper1/4 tsp
vegetable oilfor shallow frying, about 1/2 inch deep1 1/2 cups
whole milk2 1/2 cups
Cook it to
Beef145°F / 63°C
Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.
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SidesMost sides finish faster than the main — start the quick ones last so everything lands hot.
Steps
1Heat the oven to 200°F and set a wire rack over a sheet pan. This is where the finished steaks will wait while you make the gravy.
2Pat the cube steaks very dry with paper towels. Season both sides with 1 tsp of the kosher salt and 1 tsp of the black pepper.
3Set up a dredging station with two shallow dishes. In the first, whisk 1 1/2 cups of the flour with the remaining 1 tsp salt, 1 tsp of the black pepper, the garlic powder, paprika and cayenne. In the second, whisk the buttermilk and eggs until smooth.
4Dredge each steak in the seasoned flour, dip it in the buttermilk mixture and let the excess drip off, then press it back into the flour so it is coated thickly all over. Set the steaks on a plate and let them rest for 10 minutes so the coating clings.
5Pour the vegetable oil into a large cast iron skillet and heat over medium-high until it reaches 350°F, or until a pinch of flour sizzles right away.
6Fry two steaks at a time, without crowding, for 3 to 4 minutes per side until the crust is deep golden brown and the beef is cooked through. Move the finished steaks to the rack in the oven.
7Carefully pour the hot oil into a heatproof bowl or metal pot, leaving about 3 tbsp of oil and all the browned bits in the skillet. Set the bowl of oil aside to cool.
8Return the skillet to medium heat. Sprinkle the remaining 1/4 cup flour over the drippings and whisk for 1 minute until it smells toasty and turns light golden.
9Slowly pour in the milk while whisking constantly, scraping up the browned bits. Simmer for 4 to 5 minutes, stirring, until the gravy is thick enough to coat a spoon. Season with the remaining 1 tsp black pepper and salt to taste, adding more pepper if you like the gravy bold.
10Pour the cream gravy over the steaks and serve right away.
11Let the reserved frying oil cool completely in its bowl. Because it carries flour, egg and crumbs, do not reuse it. Seal it in a jar or container and put it in the trash, and never pour it down the drain, because it hardens in the pipe.