Ingredients:

  • 4 beef cube steaks, about 1/2 inch thick (approx. 600g)
  • 1 cup all-purpose flour (125g), plus more for dredging
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for a kick!)
  • 2 large eggs
  • 1/2 cup milk (120ml)
  • Vegetable oil or canola oil, for frying (about 2-3 cups, 500-700ml)
  • 1/4 cup reserved cooking oil from frying (60ml)
  • 1/4 cup all-purpose flour (30g)
  • 3 cups whole milk (720ml)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste (freshly ground is best!)
  • Pinch of nutmeg (optional)

Instructions:

  1. Place steaks between sheets of plastic wrap and pound with a meat mallet to about ¼-inch thickness.
  2. In a shallow dish, combine flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using). In another shallow dish, whisk together eggs and milk.
  3. Dredge each steak in flour mixture, then dip in egg mixture, and finally, coat thoroughly in flour mixture again.
  4. Heat oil in a large skillet over medium-high heat until shimmering (around 350°F/175°C). Carefully place breaded steaks in the hot oil, being careful not to overcrowd the pan.
  5. Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F/63°C). Remove steaks and place on a wire rack or paper towels to drain excess oil.
  6. Pour off most of the oil from the skillet, leaving about ¼ cup. Heat the remaining oil over medium heat.
  7. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until golden brown.
  8. Gradually whisk in the milk, a little at a time, until smooth.
  9. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened to your desired consistency (about 5-7 minutes).
  10. Season with salt, pepper, and nutmeg (if using).
  11. Spoon the cream gravy over the chicken fried steak and serve hot!