Description
A Southern classic — tenderized beef steaks breaded and fried, then smothered in creamy gravy.
Ingredients
- 4 cube steaks (about 1/3 lb each)
- 1½ cups all purpose flour
- 2 teaspoons fresh ground black pepper, divided
- 2 teaspoons kosher salt or sea salt, divided
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ cups buttermilk
- 2 teaspoons TABASCO® Sauce (original)
- 2 eggs
- 1 cup vegetable oil
- **For the gravy:**
- 4 tablespoons grease
- 4 tablespoons flour
- 2 to 3 cups whole milk
- ½ cup heavy whipping cream
- Salt and pepper, to taste
Instructions
- In a shallow bowl, whisk together flour, 1 teaspoon black pepper, 1 teaspoon salt, smoked paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
- In a separate shallow bowl, whisk together the buttermilk, TABASCO® Sauce, and eggs. Set aside.
- Pat cube steaks dry with paper towel, removing excess moisture. Season both sides with the remaining 1 teaspoon salt and 1 teaspoon pepper. Let rest about 5 minutes, then pat dry again.
- Dredge each steak in the seasoned flour mixture (shake off excess), then dip in the buttermilk‑egg mix (let excess drip off), then dredge again in the flour mixture. Shake off excess flour.
- Place the breaded steaks on a sheet pan or rack. Press any remaining flour mixture into the steaks to ensure full coating. Let rest 10 minutes.
- Preheat oven to 225‑250 °F (≈ 105‑120 °C) to keep steaks warm later.
- Heat vegetable oil in a heavy skillet (cast iron preferred) over medium‑high heat, to about ¼‑inch depth. Test by dropping a pinch of breading: it should sizzle but not smoke (≈ 320‑340 °F).
- Fry two steaks at a time, 3–4 minutes per side, until golden brown. Do not flip more than once. Do not overcrowd pan.
- Remove steaks and drain on paper towels. Transfer to oven to stay warm.
- **To make the gravy:** Pour remaining grease (from the frying) into a heat‑safe bowl, leaving all the browned bits in the skillet (do not scrape clean). Add back in 4 tablespoons of the grease to the hot skillet.
- Whisk in 4 tablespoons of flour, cooking and whisking patiently for 2–3 minutes until golden brown.
- Slowly drizzle in milk + cream (about 2½ cups), whisking constantly to avoid lumps. The mixture may look messy at first, but will smooth out.
- Bring gravy to a simmer, whisk continuously until smooth and creamy, about 5–7 minutes. If too thick, add a bit more milk. Season with salt and pepper to taste.
- Serve the chicken fried steaks topped with gravy, alongside mashed potatoes and vegetables. Enjoy!
Notes
- Do not overcrowd the frying pan — two steaks at a time works best.
- Do not scrape the skillet clean before making gravy; the browned bits (fond) add flavor.
- Press the flour coating firmly into the steaks so it sticks well.
- If the gravy becomes too thick, gradually whisk in more milk.
- Store leftover steaks in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 956 kcal
- Sugar: 10 g
- Sodium: 472 mg
- Fat: 58 g
- Saturated Fat: 28 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 51 g
- Cholesterol: 280 mg
