prep: 30 minutes
cook: under 30 minutes
cool: none
chicken-fried steak
2 cups all-purpose flour
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
3 large eggs
1½ cups whole milk
¼ cup canola oil
3 tablespoons unsalted butter
6 cube steaks (about 6½ ounces each)
1 teaspoon kosher salt
black peppercorn gravy
¼ cup all-purpose flour
3 cups whole milk
1 teaspoon kosher salt
2 teaspoons black peppercorns, freshly cracked
1. Preheat the oven to 200°F.
2. To make the chicken-fried steak: Set up a dredging station. In a shallow dish, stir together the flour, seasoned salt, garlic powder, black pepper, paprika, and cayenne (if using). In a second shallow dish, whisk together the eggs and milk.
3. In a large skillet, heat the oil and butter to a bubble over medium heat.
4. Working in an assembly line, dip the tenderized steaks into the flour mixture. Shake off any excess flour and dip in the egg mixture, coating well, then dredge again in the flour. Transfer to a sheet pan. Repeat until all the steaks are coated with the breading. Line a separate sheet pan with foil.
5. Add 3 steaks to the hot skillet and cook until they begin to brown on the edges, 3 to 5 minutes on each side. Remove them to the foil-lined sheet pan, season with ½ teaspoon of the salt while hot, and tent loosely with foil. Repeat with the remaining 3 steaks and remaining ½ teaspoon salt. Place the steaks in the oven to keep warm.
6. To make the black peppercorn gravy: Reduce the heat under the skillet to medium-low and add the flour. Cook, whisking constantly, until the roux is bubbling and lightly colored, 1 to 2 minutes. Whisk the milk into the roux, 1 cup at a time, and stir in the salt and crushed or cracked pepper. Cook, whisking constantly, until the gravy thickens, about 5 minutes.
7. Serve the steaks with the hot gravy on top.
Makes 6 servings