Ingredients
- 1 cup vegetable oil
- 1 pound round steak, cut into 4 (4-ounce) pieces
- Salt
- Freshly ground black pepper
- 1 egg, beaten
- 3 cups plus 3 tablespoons milk
- 1 1/2 cups plus 3 tablespoons all-purpose flour
Directions
Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Using a meat mallet, pound out the meat. Season the steak with salt and pepper. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it. Serve the fried steak and gravy with mashed potatoes and green beans
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By lois6482
on October 04, 2012
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ii made this with. Chuck steak. I trimmed off all fat then pierced steak allover with a fork using seasoned flour on it as I tenderized with the fork. It was great very tender. I spiced up. The gravy to my liking. Grat recipe!
By sjsito
on September 21, 2011
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I have never made Country Fried Steak with White Gravy before...tried this tonigt. The recipe calls for too much grease...I think 1/2 cup would be more than plenty. It took a long time to get it to temp as well. Deffinately needs more seasoning...was a little bland with just salt & pepper. Will deffinately try it again, though!! Loved the way the meat turned out with dredging in flour then egg and back to the flour!
Thanks, Emeril!!
By jmcclou1_12829657
Dorchester, MA
on April 09, 2011
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Never made country fried steak but needed to cook a steak I recently defrosted and wanted something a little different. Followed the recipe with the exception of the seasoning. I used a spice mix that I found while visiting New Orleans this past week called Slap Ya MaMa. : It's true.... It is a simple but balanced mix of salt, red pepper, black pepper and garlic. I seasoned the steak, flour and the gravy to taste. The spice mix flavored the meat perfectly and the red pepper in the seasoning gave it just the right amount of kick. I let the steaks simmer in the gravy for 10min before serving. The steak was so tender that there was no need for a knife.The gravy was sooo amazing. I served the steaks with Jasmine rice and green beans. My boyfriend had a big Kool-aid smile and said it is one of his favorite meals so far.
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