In Wyoming, simply grilling steak is not sufficient: It is tenderized, dredged in an egg mixture and flour and then pan-fried until it has a crispy, breaded exterior. Not indulgent enough for you? Serve your chicken fried steak with the Perini Ranch Steakhouse’s cream gravy.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
- 3/4 cup milk
- 1 egg, beaten
- 2 to 3 cups flour
- 2 teaspoons seasoning salt
- 1 teaspoon freshly ground black pepper
- Canola oil
- 3 heaping tablespoons flour
- 2 cups cold milk
- Kosher salt and freshly ground black pepper
Instructions
- For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.
- Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.
- Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.
- Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.
- After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1051 |
| Total Fat | 84 g |
| Saturated Fat | 20 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 39 g |
| Cholesterol | 144 mg |
| Sodium | 810 mg |