Fried Steak w/ Gravy (Print Version)

# Ingredients:

→ For the Steaks

01 - Four tenderized cube steaks (about 1 pound in total)
02 - 1 teaspoon garlic powder
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper, freshly cracked

→ For the Breading

05 - 1½ teaspoons of your preferred seasoned salt or sea salt
06 - 1 teaspoon garlic powder
07 - A little less than a cup of whole milk (add buttermilk if you want)
08 - ¼ teaspoon each of celery salt, Cajun seasoning, and paprika
09 - ½ teaspoon of onion powder
10 - 1 large egg
11 - 1½ cups of regular flour
12 - Just a tiny pinch of cayenne for some spice
13 - ½ teaspoon black pepper
14 - Roughly 2 cups of canola oil for frying

→ For the Gravy

15 - 4 tablespoons butter, unsalted
16 - Salt and pepper, add to taste
17 - Just a pinch of dried thyme for flavor
18 - ¼ teaspoon each of garlic and onion powder
19 - 1½ cups room-temperature whole milk
20 - 1 cup warmed chicken stock
21 - 4 tablespoons all-purpose flour

# Instructions:

01 - Mix garlic powder, salt, and pepper in a little bowl. Sprinkle this mix on both sides of the cube steaks, patting it lightly. Let them sit while you get the breading ready.
02 - In a shallow dish, combine all the seasoning for the breading mix—garlic powder, salt, black pepper, cayenne, onion powder, Cajun spices, celery salt, and paprika—into the flour. In another smaller dish, whisk together the egg, some milk, and a scoop of the seasoned flour. Make your batter creamy, like pancake mix.
03 - Dredge one steak in the dry flour, then shake off excess. Dip it into your batter, letting extra drip away. Back in the flour it goes, pressing firmly so the coating sticks well. Place on a plate. Do the same for the rest.
04 - Set your oven to 200°F. Put a wire rack on a baking sheet and stick it in the oven to keep fried steaks warm. Heat about an inch of canola oil in a skillet over medium-high heat until it’s hot (350°F is ideal). No thermometer? Toss some flour in—the oil’s ready when it bubbles right away.
05 - Carefully fry 1-2 steaks at a time. Flip after 2-3 minutes when they’re crispy and golden. Once done, move them to the prepared rack in the oven while you finish cooking the rest in batches.
06 - Carefully discard or save the used frying oil. You can wipe the pan clean for classic white gravy, or leave some crumbs in if you’re okay with a tan gravy. Bring the pan back to medium heat and melt butter in it.
07 - Sprinkle the flour into the melted butter and whisk always. Let it cook for a couple of minutes until it has a golden tint and smells nutty. This gets rid of that raw-flour flavor.
08 - Pour warm chicken stock into the pan slowly, stirring as you go to avoid lumps. Then, gradually add milk while keeping that whisk moving. Cook until it thickens, around 5-7 minutes. Too thick? Toss in a splash of milk. Too runny? Give it another minute or two to simmer.
09 - Add salt, pepper, a pinch of thyme, garlic powder, and onion powder to your gravy. Taste a little bit after seasoning—it should be rich and delicious. Adjust gently if needed.
10 - Place the fried steaks on plates and pile that creamy gravy on top. Best paired with buttery biscuits, corn, and mashed potatoes if you want a full southern meal.

# Notes:

01 - Cube steak is just round steak that’s been run through a machine to tenderize it. Can’t find it? Use a meat mallet to pound round steak thin.
02 - Letting the coated steaks sit for 10 minutes on a wire rack before frying makes the breading stick better and cook up crispier.
03 - To keep white gravy actually white, cook the flour until just golden without letting it brown too much.

Back