Chicken Fried Steak with Cream Gravy

In Wyoming, simply grilling steak is not sufficient: It is tenderized, dredged in an egg mixture and flour and then pan-fried until it has a crispy, breaded exterior. Not indulgent enough for you? Serve your chicken fried steak with the Perini Ranch Steakhouse's cream gravy.

Recipe courtesy Tom Perini, Perini Ranch Steakhouse
Show: Food(ography) Episode: Campfires & Cowboys
TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

STEAK:
  • 3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
  • 3/4 cup milk
  • 1 egg, beaten
  • 2 to 3 cups flour
  • 2 teaspoons seasoning salt
  • 1 teaspoon freshly ground black pepper
  • Canola oil
    CREAM GRAVY:
    • 3 heaping tablespoons flour
    • 2 cups cold milk
    • Kosher salt and freshly ground black pepper
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    Directions

    For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.

    Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.

    Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.

    Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.

    After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

    This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    Read all 4 reviews

    • on August 23, 2013

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      yummo! I am not a cook. This was super easy. My husband helped me. He is the cook in our family. It is nice to know that if he is not able to cook, I can do it. Great recipe!!!

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    • on August 13, 2013

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      - You an also use cube steak, which works nicely. (Round steak that has been tenderized by the butcher.

      Tip: Make sure the steaks are dry before putting them into the batter. I drain it oboth sides, on a plate/paper towels a few hours before making them. If you use undrained meat the breading will become soggy on the inside while cooking and ultimately will fall off. A good chicken fried steak has a crispy breading.

      For cream gravy here in West Texas we use butter/margarine mixed with flour to make a roux paste, then whisk in half chicken broth and an equal amount of half and half.


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    • on October 15, 2012

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      Good recipe, but instead of $9.50/lb Rib Eye, I use a $3.99/lb Round Steak and use the mallet to tenderize it!

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