Ingredients:

  • 4 thin-cut cube steaks (top round or sirloin, about 4 oz / 115g each)
  • 1 tsp Kosher Salt (for meat seasoning)
  • 1/2 tsp Black Pepper (for meat seasoning)
  • 2 cups All-Purpose Flour
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 2 tsp Cayenne Pepper (optional)
  • 3 large Eggs
  • 1/2 cup Milk (or buttermilk)
  • 3–4 cups Canola Oil, Vegetable Oil, or Lard (for frying)
  • 4 Tbsp Reserved Drippings or Unsalted Butter (for gravy roux)
  • 4 Tbsp All-Purpose Flour (for gravy roux)
  • 3 cups Whole Milk, warmed (for gravy)
  • 1 1/2 tsp Freshly Ground Black Pepper (for gravy)
  • 1 tsp Kosher Salt (for gravy, to taste)

Instructions:

  1. Tenderize: Place steaks between plastic wrap. Pound evenly to 1/4-inch thickness. Season lightly with salt and pepper directly on the meat.
  2. Set Up Dredging: Combine 2 cups flour, smoked paprika, garlic powder, onion powder, and cayenne in a shallow dish (Dish 1). Whisk eggs and 1/2 cup milk in Dish 2. Place plain flour (if needed for a third dredge stage) in Dish 3.
  3. Dredge: Coat each steak thoroughly in Dish 1, dip completely in the egg wash (Dish 2), then press firmly into the final flour coat (Dish 3), ensuring the flour is compacted onto the surface. Rest the dredged steaks on a wire rack for 30 minutes.
  4. Heat Oil: Heat frying oil in a heavy-bottomed skillet or Dutch oven to 325°F (160°C). Temperature control is crucial for a non-greasy crust.
  5. Fry: Carefully place 1-2 steaks into the hot oil (do not overcrowd the pan). Fry for 3–4 minutes per side until deep golden brown and cooked through.
  6. Drain & Rest: Remove steaks and place immediately on a clean wire rack set over a baking sheet. Sprinkle lightly with salt while hot. Reserve 4 Tbsp of the hot oil drippings for the gravy.
  7. Start Roux: Drain excess oil from the skillet, leaving 4 Tbsp of drippings over medium heat. Whisk in 4 Tbsp of flour. Cook the roux for 1–2 minutes until lightly nutty.
  8. Add Liquid: Slowly whisk in the 3 cups of warm milk, ensuring no lumps form. Bring the gravy to a simmer, stirring constantly.
  9. Thicken & Season: Cook until the gravy coats the back of a spoon (about 5–7 minutes). Stir in the freshly ground black pepper and salt. Adjust seasoning as needed.
  10. Plate: Place the crispy Chicken Fried Steak on a plate and spoon a generous amount of hot, peppery cream gravy over the top immediately before serving.