Chicken-Fried Steak with Spiced Milk Gravy

TOTAL TIME: 2 hr 5 min
Prep: 20 min
Inactive Prep: 1 hr 30 min
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

STEAK MARINADE:
  • Eight 4-ounce 1/4-inch-thick eye of round steaks, needled or pounded and tenderized
  • 1 cup buttermilk
    SPICED MILK GRAVY:
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 1 cup low-sodium chicken broth
    • 1 cup whole milk
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons smashed brined peppercorns
    • 1 teaspoon brining liquid from the peppercorns
    • 2 dashes hot sauce
    • Kosher salt
      CHICKEN-FRIED STEAK:
      • 1 1/2 cups all-purpose flour
      • 1 tablespoon kosher salt
      • 2 teaspoons freshly cracked black pepper
      • 2 teaspoons garlic powder
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      Directions

      For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat.

      For the spiced milk gravy: Like any good gravy, we are starting out with a simple roux of equal parts butter and flour. Melt the butter in a medium saucepot over medium heat, then whisk in the flour. Cook the flour and butter until it's a light blond color (just enough to cook the raw taste out), about 2 minutes, and then whisk in the broth and milk. Bring the gravy to a simmer and cook until thickened, 2 to 3 minutes. Add in the Worcestershire sauce, peppercorns, brine, hot sauce and salt to taste and bring back to a simmer. Check for seasoning and set aside until ready to use.

      For the chicken-fried steaks: Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mixture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and allowing the excess to drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting.

      Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried steak). Then re-dredge in the seasoned flour just before frying.

      Heat 1-inch vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees F. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once, 2 to 3 minutes per side. Transfer to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat the process with all the steaks.

      Transfer the chicken-fried steaks to individual plates. Spoon the Spiced Milk Gravy over the steak and serve immediately.

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      4

      Newest Ratings and Reviews

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      • on July 31, 2013

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        Yuck! Too fattening and greasy...!!

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      • on January 14, 2013

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        I love chicken fried steak with milk gravy. I make my gravy out of the crispy bits left in the pan from frying the steak. The multiple dredging technique here was really, really good. The gravy was good too, but not nearly as good as making it right in the iron skillet from the steak drippings as my Grandma taught me. That is truly southern milk gravy. Love Kelsey's techniques!

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      • on November 25, 2012

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        this dish is the bomb if you want to impress the family one morning this is it. I added bacon and sunny side eggs but i love those two with breakfast.

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