Ingredients:

  • 4 (approx. 150g / 5-6 oz each) Cube Steaks (or heavily tenderized Top Round, pounded thin)
  • 1 tsp Kosher Salt (for steaks)
  • 1 tsp Freshly Ground Black Pepper (for steaks)
  • 1 cup All-Purpose Flour
  • 1 Tbsp Smoked Paprika (or sweet paprika)
  • 1 tsp Garlic Powder
  • ½ tsp Cayenne Pepper (optional, for a kick)
  • 2 large Eggs
  • ½ cup Buttermilk (preferred) or whole milk
  • 1 tsp Worcestershire Sauce
  • 1 ½ cups All-Purpose Flour (for frying coat)
  • 2 tsp Kosher Salt (for frying coat)
  • 2 tsp Freshly Ground Black Pepper (use coarse ground, for frying coat)
  • 4 cups Vegetable Oil, Peanut Oil, or Lard (enough for 2.5 cm / 1 inch depth)
  • 3 Tbsp Reserved Pan Drippings/Frying Fat (or unsalted butter, for gravy)
  • 3 Tbsp All-Purpose Flour (for gravy)
  • 2 cups Whole Milk (warm)
  • 1 tsp Kosher Salt (for gravy)
  • 1 Tbsp Freshly Ground Black Pepper (for gravy)

Instructions:

  1. Tenderize: If not using pre-tenderized cube steak, cover the meat with cling film and pound to an even thickness of about 1 cm (½ inch). Pat dry thoroughly and season lightly with salt and pepper.
  2. Set Up Stations: In three separate shallow dishes: Station 1 (Dry): Combine 1 cup flour, paprika, garlic powder, and cayenne (if using). Station 2 (Wet): Whisk eggs, buttermilk, and Worcestershire sauce until well combined. Station 3 (Dry/Frying): Combine 1 ½ cups flour, salt, and coarse pepper.
  3. Initial Coat: Dip each steak into Station 1 (Dry), pressing firmly to ensure the flour adheres. Shake off excess.
  4. Wet Coat: Transfer the steak immediately to Station 2 (Wet), coating both sides fully. Let excess drip off.
  5. Final Coat: Transfer to Station 3 (Dry/Frying). Press firmly and liberally to embed the flour mixture onto the wet surface. The surface should look completely shaggy and dry.
  6. Chill (Crucial Step): Place the breaded steaks on a wire rack and refrigerate for a minimum of 30 minutes. This allows the crust to hydrate and stick firmly to the meat.
  7. Heat the Oil: Pour oil into the skillet to a depth of 2.5 cm (1 inch). Heat the oil over medium-high heat until it reaches 175°C (350°F). Use your thermometer.
  8. Fry in Batches: Carefully lower 1 or 2 steaks (do not crowd the pan) into the hot oil.
  9. Cook to Golden: Fry for 3 to 4 minutes per side, until deeply golden brown and crisp.
  10. Drain: Remove the steaks and place them immediately on a fresh wire rack. Season immediately with a small pinch of salt. Keep warm in a low oven.
  11. Reserve Fat: Once all steaks are fried, carefully pour off all but 3 tablespoons of the frying fat into a heat-safe container.
  12. Make the Roux: Return the skillet with the reserved 3 Tbsp of fat to medium heat. Whisk in the 3 Tbsp of flour to create a smooth, thick roux. Cook for 1 to 2 minutes, stirring constantly, until the flour smells toasted but hasn't browned.
  13. Add Liquid: Slowly stream in the warm milk while continuously whisking to prevent lumps.
  14. Simmer and Season: Bring the gravy to a gentle simmer, whisking occasionally, until it thickens sufficiently to coat the back of a spoon.
  15. Finish: Stir in the salt and the full tablespoon of black pepper. Taste and adjust seasoning.
  16. Serve: Place the hot Chicken Fried Steak on a plate. Ladle a generous blanket of the peppery cream gravy over the top. Serve immediately.