American · Dinner
Chicken-fried steak with cream gravy
Cube steak pounded thin, dredged in seasoned flour, and pan-fried until golden, topped with a black-pepper cream gravy made from pan drippings and whole milk. A classic American diner dish served with the crispy crust intact.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
812Calories
45.3gProtein
54.8gFat
38.6gCarbs
6.9gSugar
1.6gFiber
1380mgSodium
330mgChol
Instructions
1
Prep
Pat cube steak dry and season with 1/4 tsp black pepper and salt. Set up three stations: flour mixed with 1/2 tsp pepper and 1/4 tsp salt, buttermilk whisked with egg, and a clean plate.
2
Dredge
Coat steak in seasoned flour, dip in buttermilk-egg mixture, then press into flour again for a craggy, fully coated crust.
3
Fry
Heat vegetable oil in a cast-iron skillet over medium-high heat until shimmering, then fry steak 3 to 4 minutes per side until deep golden brown.
4
Rest
Transfer steak to a wire rack for 5 minutes to keep the crust crisp.
5
Bloom
Pour off all but 2 tbsp oil from the skillet, whisk in 2 tbsp flour over medium heat, and stir 1 minute until light golden and toasted.
6
Simmer
Slowly whisk whole milk into the skillet over medium-low heat, scraping up browned bits, and simmer 4 to 5 minutes until thickened.
7
Finish
Stir in remaining 1/4 tsp black pepper, taste and adjust salt until peppery.
8
Plate
Set steak on a plate and spoon hot cream gravy generously over the top.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.1 oz200g cube steak
- 1/2 cup60g all-purpose flour, plus 2 tbsp for the gravy
- 1/4 cup60ml buttermilk
- 11 egg
- 1 tsp1 tsp black pepper, divided
- 1/2 tsp1/2 tsp salt, plus more to taste
- 1/4 cup60ml vegetable oil
- 3/4 cup180ml whole milk