Chicken-Fried Steak with Cream Gravy
Tenderized cube steak breaded and pan-fried like fried chicken, then blanketed in peppered cream gravy.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Cast-iron skillet
- •Meat tenderizer
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 44
- carbs
- 38
- protein
- 34
- calories
- 680
Instructions
- 1
Pound the cube steaks until they are an even 1/4-inch thick across.
- 2
Whisk the buttermilk and eggs together in a shallow dish.
- 3
Mix the flour, salt, pepper, and cayenne in a second shallow dish.
- 4
Coat steaks in flour, dip in buttermilk, then coat in flour again. Press gently so the coating sticks.
- 5
Heat oil in a cast-iron skillet on the stovetop to 325°F (163°C).
- 6
Fry steaks 4-5 minutes per side until golden brown and crisp. Drain them on a wire rack.
- 7
Pour off all but 3 tablespoons of oil from the skillet. Keep the tasty browned bits inside.
- 8
Whisk in 3 tablespoons of the seasoned flour and cook 1 minute. Slowly whisk in the milk.
- 9
Simmer the gravy until thick. Season with extra pepper and salt, then pour over the steaks.
Chef's tips
Let the coated steaks rest for 5 minutes before frying so the crust sticks. Keep the oil temperature steady to prevent greasy steak.
Storage
Refrigerate steak and gravy separately in airtight containers for up to 3 days.
Reheating
Reheat steak in a low oven to keep it crisp; warm gravy separately on the stovetop.
Common mistakes to avoid
- •Heating the oil too hot, which burns the crust before the meat cooks through
- •Pouring in the milk too quickly, which creates lumpy gravy
Serving suggestions
Cooked Chicken-Fried Steak with Cream Gravy?
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