Description
A hearty and crispy Texas comfort dish featuring tender cube steak and creamy pan gravy, perfect for family dinners.
Ingredients
Scale
- 4 cube steaks
- 2 cups buttermilk
- 1 cup all-purpose flour (plus extra for dredging)
- 2 large eggs
- 3 tablespoons flour for gravy
- 2 cups milk for gravy
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Brine the cube steaks in buttermilk for at least 20 minutes.
- Prepare a dredging station with seasoned flour, a beaten egg, and additional flour.
- Heat oil in a cast-iron skillet to 350–375°F (175–190°C).
- Dredge the steaks: coat in flour, dip in egg, and coat again in flour.
- Fry the steaks for 3–4 minutes per side until golden brown and crunchy.
- Remove the steaks and drain excess fat, leaving about 3 tablespoons in the pan.
- Make gravy: whisk in 3 tablespoons of flour to the drippings, cook for 1 minute, then slowly whisk in 2 cups of milk.
- Simmer the gravy for 5–7 minutes until thickened.
- Serve the chicken fried steak with gravy over it.
Notes
Resting the fried steaks on a wire rack helps keep the bottom crispy. Use an instant-read thermometer for oil temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 steak
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg