| Level: | Easy |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Freshly ground black pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 pounds cube steak (tenderized round steak that’s been extra tenderized)
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- Mashed potatoes, for serving
Instructions
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 933 |
| Total Fat | 49 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 64 g |
| Cholesterol | 244 mg |
| Sodium | 1303 mg |
Reviews
This was fantastic. Watch the salt.
Fantastic. And this is truly how you make chicken fried steak with gravy. If they are deep fried they’re not right. This is how you make the classic.
Pounded my meat down
Breaded and fried it but wasn’t ready to eat yet so I put it in a 200 degree oven for almost an hour and then when we ate it it tasted good but was tough and not crispy.
I hate fried food
I lose my appetite frying and when I’m hungry it is unappetizing.
Breaded and fried it but wasn’t ready to eat yet so I put it in a 200 degree oven for almost an hour and then when we ate it it tasted good but was tough and not crispy.
I hate fried food
I lose my appetite frying and when I’m hungry it is unappetizing.
Your recipe and directions were easy and spot on. I liked the butter addition that was good. I added a little more Black and cayenne pepper as I like my gravy a little spicier and it was GREAT ! I like your videos and cooking new things or cooking old things a new way. Thank a lot keep ‘em coming
It was hard work and a total disaster! I’m not from the “South” and never knew you had to beat the cubed steak to 1/4 inch thick BEFORE cooking in the oil.
I have made this, even for guests. The gravy is Devine. I will confess I use sirloin.
N).7
After reading the reviews, I would like to add some extra comments. Make sure you get good cube steaks. Get your butcher to run them through the tenderizer more than he would just normally do. When you season your flour taste it. if it is bland add more seasoning. After breading, set the meat aside for a few minutes as this will allow the breading to set and not fall off in the skillet. Make sure your oil is hot. Add a sprinkle of flour and see if it sizzles. Soggy breading is due to the oil not being hot enough. If your oil runs low, for Heaven’s sake add some more. Taste your gravy and season to suit your taste. Unless you are baking, most recipes are a guide, They are not carved in stone. And yes this is a 5 star recipe
This recipe turned out just as I had hoped for…my father-in-law (passed on to the better life) made this frequently for family dinners and the taste and texture made memories of him flood back with love. The butter in oil trick was perfect for heat temp on my electric stovetop!
I’ve never made this before, but I love it every time I have it. Followed the basic instructions and added more variety of spices.
Gotta add garlic powder, onion powder, salt, pepper, a little chili powder, a bit of a coffee dry rub and paprika to the flour and a little salt and pepper to the egg wash. I made instant mashed potatoes with it. Added butter, milk, garlic powder, onion powder, parsley, salt, and pepper to the taters. When you make the gravy use a little of the seasoned flour in the rue. I used 2 % milk and it all came out awesome. My wife and 2 daughters, 6 and 15 smashed theirs.