| Level: | Easy |
| Total: | 45 min |
| Prep: | 35 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1/3 cup all-purpose flour
- 2 1/2 cups whole milk
- Kosher salt and freshly ground pepper
- 4 beef cube steaks (1 1/2 to 2 pounds total)
- Kosher salt and freshly ground pepper
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup whole milk
- 2 large eggs
- Vegetable oil, for frying
- Sliced scallions, for topping (optional)
Instructions
- Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.
- Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.
- Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.
- Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1414 |
| Total Fat | 108 g |
| Saturated Fat | 19 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 53 g |
| Cholesterol | 247 mg |
| Sodium | 1294 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1414 |
| Total Fat | 108 g |
| Saturated Fat | 19 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 53 g |
| Cholesterol | 247 mg |
| Sodium | 1294 mg |
Reviews
What the . . . ? “Chicken Fried Steak with CREAM”??? There isn’t an ounce of cream in this recipe nor the video that I can find. Use Red Drummonds recipe.
I just watched the video offered with the recipe. It certainly looks better than the recipe sounded. I think I shall give it a try!
does this person even know how to cook? The steak cooks first! They gravy is always made in the same pan. As far as using egg for the dredging…thats a new one for chicken fried steak.
2-3tsp salt to 2 1/2 cups of milk for the gravy?
Uuummmm….this recipe is a sham. Gravy starts with pan drippings. Period. After your meat is fried (an INCH of oil?!? Geez!!), use the pan drippings for the gravy so all the delicious bits leftover get mixed into it. Don’t forget to add a pinch of sugar and plenty of black pepper!
What a regrettable waste that the drippings from the meat weren’t used to make the gravy.
So easy! I didn’t use all the salt in the gravy and I put in extra pepper. I also make extra of the steak when I do this and freeze them. Makes a quick weekday supper with out alot of effort!
Awesome recipe! My family loved it and the best part is it’s SO easy.
I always wanted to learn how IHOP made this steak. Thank you it was delicious..
I’m not at all a salt-shy person and when I read the comments about too much salt in the gravy I figured that maybe those reviewers didn’t normally use much salt in their cooking. But, let me tell you, I used only 1 teaspoon of kosher salt in the gravy and it was definitely enough. I am so glad that I took into consideration those reviews that I thought might be a little skewed or biased. They were right.
I did salt & pepper my steaks, and flour, and that was just fine, but I would suggest using WAY less salt in the gravy and then adjusting to your own tastes.
Other than the salt issue, I think this recipe was great. I’ve never made or even eaten chicken fried steak before this, but I had read the recipe and then by fluke, found cube steak in my local market so thought I would go for it. Well worth the little effort it took to make this. Excellent for the occasional indulgence treat. Try it, you’ll like it!