Chicken Fried Steak with Cream Gravy

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Deep-fry or instant-read thermometer
• •Meat mallet or heavy skillet for pounding
• •Wire rack set over a sheet pan
• •Two wide shallow dishes for dredging
• •Sturdy whisk

Instructions

1. 1

   Tenderize the meat

   If using cube steaks, they've already been mechanically tenderized. If using round steak, place each piece between sheets of plastic wrap and pound with a meat mallet until 1/4-inch thick. Work from the center outward. You want even thickness so the steak cooks uniformly. The meat should yield when you press it but not tear.

   A heavy-bottomed skillet works if you don't have a meat mallet. Pound with authority.
2. 2

   Season and rest the steaks

   Season both sides of each steak generously with kosher salt and black pepper. Let them sit at room temperature for 15 minutes. This draws moisture to the surface, which helps the breading adhere, and brings the meat closer to room temperature for more even cooking.

3. 3

   Prepare the dredging stations

   In a wide shallow dish, combine the flour, 1 tablespoon kosher salt, 2 teaspoons black pepper, garlic powder, onion powder, and cayenne. Whisk until uniform. In another shallow dish, beat together the buttermilk, eggs, and hot sauce until smooth. The buttermilk's acidity tenderizes and the eggs help the coating cling.

4. 4

   Double-dredge each steak

   Working one at a time: dredge the steak in seasoned flour, shaking off excess. Submerge completely in buttermilk mixture, letting excess drip off. Return to the flour and press firmly, turning to coat all surfaces. The second flour coating should look shaggy and uneven. Those craggy bits become the crispy peaks. Set breaded steaks on a wire rack while you heat the oil.

   Use one hand for dry ingredients, one for wet. Keeps you from building up a layer of breading on your fingers.
5. 5

   Heat the frying oil

   Pour oil into a 12-inch cast iron skillet to a depth of about 1/2 inch. Heat over medium-high until it reaches 350°F on a deep-fry thermometer. The oil should shimmer and a pinch of flour dropped in should sizzle immediately and brown within seconds. This takes longer than you expect. Be patient. Rushing produces greasy, pale steaks.

6. 6

   Fry the steaks

   Carefully lower two steaks into the hot oil, laying them away from you to prevent splashing. Fry undisturbed for 3 to 4 minutes until the bottom is deeply golden and the edges show browning creeping up. Flip once. Cook another 3 to 4 minutes until the second side matches. The crust should sound hollow when tapped gently with your tongs. Transfer to a wire rack set over a sheet pan. Season immediately with a pinch of salt. Repeat with remaining steaks, adjusting heat to maintain temperature.

   Don't crowd the pan. Two steaks at a time prevents the oil temperature from dropping too dramatically.
7. 7

   Start the cream gravy

   Pour off all but 1/4 cup of the frying oil, leaving the browned bits in the pan. Return skillet to medium heat. Sprinkle 1/4 cup of the leftover seasoned flour into the drippings. Whisk constantly for 2 minutes until the raw flour smell disappears and the mixture turns the color of peanut butter. This is your roux. It will smell nutty and toasted.

8. 8

   Build the gravy

   Slowly pour in the whole milk, whisking vigorously as you go. Add in stages: about a cup at first, whisking until smooth before adding more. This prevents lumps. Increase heat to medium-high and bring to a gentle simmer, whisking frequently. The gravy will thicken as it approaches a boil. Cook for 3 to 4 minutes until it coats the back of a spoon and holds a line when you drag your finger through.

9. 9

   Season and finish

   Remove from heat. Season aggressively with black pepper (at least 1 teaspoon, more if you like heat) and salt to taste. The gravy should have visible pepper flecks throughout. Taste it. It should be savory, rich, and slightly assertive. Timid gravy has no place on a plate of chicken fried steak.

10. 10

    Plate and serve

    Place each steak on a warm plate. Ladle a generous amount of cream gravy over the top, allowing it to pool around the edges. Serve immediately with mashed potatoes, collard greens, or biscuits. This is not a dish that benefits from waiting. Eat it while the crust still crackles and the gravy steams.

Chef Tips

• •Cube steak from your butcher is already tenderized, but it's often cut too thick. Ask for steaks no more than 1/4-inch. Thinner is better for this preparation.
• •Lard produces a more authentic Texas flavor than vegetable oil. If you can find quality lard at a Mexican grocery or butcher shop, use it. Your grandparents did.
• •The leftover seasoned flour from dredging is perfect for the gravy. Plan for it. You need those spices in the sauce.
• •For extra-crispy steaks, refrigerate the breaded cutlets for 30 minutes before frying. The coating sets and adheres better.
• •Pair with a cold Shiner Bock or sweet iced tea. Wine is acceptable but misses the spirit of the dish.

Advance Preparation

• •Steaks can be pounded, seasoned, and refrigerated up to 4 hours ahead. Bring to room temperature before breading.
• •The breaded, uncooked steaks hold well on a wire rack in the refrigerator for up to 1 hour. This actually improves crust adhesion.
• •Cream gravy can be made up to 2 days ahead and refrigerated. Reheat gently over low heat, whisking in additional milk to restore consistency.
• •Leftover fried steaks reheat surprisingly well. Place on a wire rack over a sheet pan in a 375°F oven for 10 minutes until the crust re-crisps. The gravy should be reheated separately.

Frequently Asked Questions

Nutrition Information

1 serving (about 420g)