Description: This classic comfort food recipe delivers tender, juicy cube steaks coated in a crispy, seasoned breading and smothered in a rich, creamy gravy. It’s a satisfying and flavorful dish perfect for a hearty family dinner or a special weekend meal. Get ready to experience the ultimate indulgence!
Ingredients:
- 4 cube steaks (about 1/2 inch thick, approximately 4-6 ounces each)
- 1 cup all-purpose flour, plus more for dusting
- 1 cup buttermilk (can substitute with milk mixed with 1 tablespoon lemon juice or white vinegar)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon cayenne pepper (optional, for a touch of heat)
- Vegetable oil, for frying (about 1-2 cups)
For the Gravy:
- 1/4 cup pan drippings (from frying the steak)
- 1/4 cup all-purpose flour
- 2 cups whole milk (can substitute with 2% milk, but whole milk yields a richer gravy)
- Salt and freshly ground black pepper, to taste
Preparation:
Step 1: Prepare the Dredging Station: Set up your dredging station with two shallow dishes. In the first dish, combine 1 cup of all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly with a fork to ensure the spices are evenly distributed throughout the flour. This seasoned flour mixture will be the base of your crispy coating.
Step 2: Prepare the Buttermilk Wash: In the second shallow dish, whisk together the buttermilk and eggs until well combined. The buttermilk helps to tenderize the cube steaks and adds a slight tang to the flavor. The eggs bind the flour coating to the steak, ensuring a crispy, even crust. Whisk until the mixture is smooth and homogenous.
Step 3: Season the Steaks: Lay the cube steaks on a clean cutting board and pat them dry with paper towels. Season both sides of each steak generously with salt and freshly ground black pepper. This step is crucial for enhancing the flavor of the meat itself, so don’t be shy with the seasoning! Press the salt and pepper into the meat to help it adhere.
Step 4: Coat the Steaks: Now for the dredging process! Take one seasoned cube steak and dredge it thoroughly in the seasoned flour mixture, pressing the flour into the meat to ensure it sticks well. Then, dip the floured steak into the buttermilk and egg mixture, making sure it’s completely submerged. Finally, dredge the steak again in the seasoned flour mixture, creating a thick, even coating on all sides. Repeat this process with the remaining cube steaks. Place the coated steaks on a wire rack for a few minutes to allow the coating to set slightly.
Step 5: Fry the Steaks: Pour vegetable oil into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil’s temperature by dropping a small pinch of flour into it; if it sizzles immediately, it’s ready. Carefully place the coated steaks into the hot oil, ensuring not to overcrowd the skillet. Cook the steaks for about 3-4 minutes per side, or until they are golden brown and crispy. The internal temperature should reach 145°F (63°C).
Step 6: Drain and Rest: Once the steaks are cooked to perfection, carefully remove them from the skillet with tongs and transfer them to a plate lined with paper towels. This will help to absorb any excess oil and keep the steaks crispy. Let the steaks rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Step 7: Prepare the Gravy: While the steaks are resting, prepare the creamy gravy. Carefully pour off most of the oil from the skillet, leaving about 1/4 cup of drippings. Leave any browned bits in the skillet – they will add tons of flavor to the gravy. Lower the heat to medium.
Step 8: Make the Roux: Add the flour to the drippings in the skillet and whisk constantly until a light brown roux forms, about 1-2 minutes. A roux is a mixture of fat and flour used as a thickening agent in sauces and gravies. Cooking the roux properly is essential for a smooth and flavorful gravy. Be careful not to burn the roux, as this will result in a bitter taste.
Step 9: Add Milk and Thicken: Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue cooking, stirring frequently, until the gravy thickens to your desired consistency, about 5-7 minutes. The gravy should be thick enough to coat the back of a spoon.
Step 10: Season the Gravy: Season the gravy with salt and freshly ground black pepper to taste. Start with a small amount and add more as needed, tasting frequently.
Step 11: Serve and Enjoy! Spoon the creamy gravy generously over the fried steaks. Garnish with a sprinkle of fresh black pepper and chopped parsley (optional). Serve warm with your favorite sides, such as mashed potatoes, biscuits, or green beans.
Why You Will Love This Recipe:
- Classic Comfort Food: Chicken Fried Steak with Gravy is the epitome of comfort food, offering a satisfying and nostalgic experience.
- Crispy and Flavorful: The seasoned breading creates a wonderfully crispy crust that perfectly complements the tender cube steak.
- Rich and Creamy Gravy: The homemade gravy is the star of the show, adding a rich and creamy element that elevates the dish to another level.
- Relatively Simple to Make: Despite its impressive flavor, this recipe is surprisingly easy to prepare with readily available ingredients.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a special weekend gathering, Chicken Fried Steak with Gravy is always a crowd-pleaser.
- Customizable: Adjust the seasonings to your liking and add a touch of cayenne pepper for a spicy kick.
- Makes Great Leftovers: Chicken Fried Steak with Gravy tastes even better the next day, making it a perfect make-ahead meal.
Serving Suggestions:
- Mashed Potatoes: A classic pairing, mashed potatoes provide a creamy and comforting base for the gravy.
- Biscuits: Flaky, buttery biscuits are perfect for soaking up the delicious gravy.
- Green Beans: A simple side of green beans adds a touch of freshness and balances the richness of the dish.
- Corn on the Cob: Sweet corn on the cob is a delightful complement to the savory flavors of the steak and gravy.
- Coleslaw: A tangy coleslaw provides a refreshing contrast to the richness of the dish.
- Mac and Cheese: For an extra indulgent meal, serve with creamy mac and cheese.
- Side Salad: For lighter fare, pair a refreshing side salad with your chicken fried steak.
Tips:
- Pound the Steaks: If your cube steaks are thick, gently pound them with a meat mallet to tenderize them further and ensure even cooking.
- Don’t Overcrowd the Skillet: Fry the steaks in batches to prevent the oil temperature from dropping, which can result in soggy steaks.
- Maintain Oil Temperature: Use a thermometer to monitor the oil temperature and adjust the heat as needed to maintain a consistent 350°F (175°C).
- Use Fresh Oil: For the best flavor and crispy texture, use fresh vegetable oil for frying.
- Whisk Constantly: When making the gravy, whisk constantly to prevent lumps from forming.
- Adjust Seasoning: Taste the gravy frequently and adjust the seasoning as needed.
- Keep Gravy Warm: If you’re not serving the gravy immediately, keep it warm in a saucepan over low heat, stirring occasionally.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 600-700
- Protein: 35-45g
- Sodium: 800-1000mg (depending on salt added)
Conclusion:
Chicken Fried Steak with Gravy is a timeless classic that never fails to impress. With its crispy, seasoned breading, tender steak, and rich, creamy gravy, this dish is a true comfort food masterpiece. Whether you’re craving a hearty family dinner or simply want to indulge in a satisfying meal, this recipe is sure to deliver. So, gather your ingredients, put on your apron, and get ready to experience the ultimate culinary comfort!
Questions and Answers:
Q1: Can I use a different type of steak instead of cube steak? A1: While cube steak is traditional for Chicken Fried Steak, you could experiment with other thin, tender cuts like round steak or sirloin. However, make sure to pound them thin with a meat mallet to ensure they cook quickly and evenly. Cube steak is already tenderized, which contributes to the desired texture.
Q2: Can I make the gravy ahead of time? A2: Yes, you can make the gravy ahead of time! Simply prepare it according to the recipe instructions and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the gravy gently over low heat, stirring occasionally, until it’s warmed through. You may need to add a splash of milk if it has thickened too much during storage.
Q3: What can I do if my gravy is too thin? A3: If your gravy is too thin, you can thicken it by creating a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Whisk the slurry into the gravy while it’s simmering and continue cooking until the gravy thickens to your desired consistency. Alternatively, you can cook it a few more minutes.
Q4: Can I bake the chicken fried steak instead of frying it? A4: While frying is traditional for achieving the crispy crust, you can bake the chicken fried steak for a slightly healthier option. Preheat your oven to 400°F (200°C). Place the coated steaks on a baking sheet lined with parchment paper and drizzle them with a generous amount of melted butter or oil. Bake for 20-25 minutes, or until the steaks are cooked through and the coating is golden brown. Keep in mind that the baked version will not be as crispy as the fried version.
Q5: What can I substitute for buttermilk if I don’t have any on hand? A5: If you don’t have buttermilk, you can easily make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Stir the mixture and let it sit for 5 minutes to allow the milk to curdle slightly. This will create a similar tang and texture to buttermilk.
