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Time
1h00

A Classic Version of the Southern Favorite
Tender steak is hand battered and fried to a deep golden brown, drizzled in homemade white gravy. The perfect comfort food!

Posted by Rebecca H. Published See Rebecca H.'s 7 projects »
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  • Step 1

    Fill a cast iron skillet or heavy-bottomed skillet about 1" thick with canola oil. Heat over medium high heat. It's ready when you can sprinkle a tiny bit of flour across it and it sizzles away immediately.

  • Step 2

    Whisk together the eggs and 1 cup of milk in a shallow bowl. Whisk together 2 cups of flour and salt and pepper in a separate shallow bowl.

  • Step 3

    Dredge the pieces of meat in the flour, then egg. Repeat the process once more.

  • Step 4

    Nestle meat in the skillet and let cook on each side until it is a deep golden brown, about 6 minutes for each side. Once done, place on a cooling rack lined with paper towels. Repeat the process until all of the tenderized cube steak is gone.

  • Step 5

    For the gravy, drain off all of the oil and leftover bits of flour, reserving 1/4 cup of the oil. If a lot of sediment is still leftover, wipe most of it out with a paper towel. Add 1/4 cup of oil back to the skillet and turn up to medium heat.

  • Step 6

    Whisk in the 1/2 cup of flour in increments, whisking as you go. Once the roux reaches a deep, almost golden color, add the milk in increments, whisking as you go. Continue whisking for 7-8 minutes over medium heat, until it thickens up and the lumps go away. Some lumps may remain, but that's okay. Season with salt and pepper.

  • Step 7

    Serve the chicken fried steak warm, with gravy poured on top.

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