Chicken-Fried Steak With Cream

Total Time:
45 min
35 min
10 min

4 servings

  • For the gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1/3 cup all-purpose flour
  • 2 1/2 cups whole milk
  • Kosher salt and freshly ground pepper
  • For the steak:
  • 4 beef cube steaks (1 1/2 to 2 pounds total)
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup whole milk
  • 2 large eggs
  • Vegetable oil, for frying
  • Sliced scallions, for topping (optional)
  • Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.

  • Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.

  • Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.

  • Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.

  • Photograph by Andrew Purcell

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