Chicken-Fried Steak With Cream Gravy

 


Chicken-Fried Steak With Cream Gravy

Ingredients

1 tsp. garlic powder

4 1/2 tsp. kosher salt, divided, plus more to taste

2 tsp. black pepper, divided, plus more for garnish

4 (6-oz.) cube steaks (see note below)

2/3 cup finely crushed round buttery crackers (such as Ritz, from 16 to 18 crackers)

1 1/2 cups, plus 3 Tbsp. all-purpose flour, divided

2 large eggs

2 1/2 cups, plus 2 Tbsp. whole milk, divided

3 cups vegetable oil

Directions

Season steaks:

Preheat oven to 200°F. Stir together garlic powder, 3 teaspoons of the salt, and 1 1/2 teaspoons of the pepper in a small bowl. Sprinkle 2 1/2 teaspoons seasoning mix evenly over both sides of all steaks.

Make breading bowls:

Stir together crushed crackers, 1 1/2 cups of the flour, and remaining 3 teaspoons seasoning mix in a shallow bowl. Whisk together eggs and 2 tablespoons of the milk in another shallow bowl until well combined.

Coat steaks:

Heat oil in a large (12-inch) cast-iron skillet over medium to 325°F. Working with 1 at a time, dredge steaks in flour mixture to coat; shake off excess. Dip into egg mixture; let excess drip off. Press in flour mixture again to coat both sides completely.

Fry steaks:

Carefully place 2 steaks in hot oil, and fry until evenly golden brown, 3 to 5 minutes per side. (Adjust heat as needed to maintain oil temperature of 325°F.)

Place on a paper towel-lined plate, and sprinkle with salt to taste. Transfer to a wire rack set on a baking sheet, and keep warm in preheated oven. Repeat procedure with remaining 2 steaks.

Make gravy:

Drain fat from skillet, reserving 1/4 cup drippings mixture and as much of the solids as possible. Return reserved 1/4 cup drippings mixture and solids to skillet, and heat over medium-low.

Whisk remaining 3 tablespoons flour into drippings mixture. Cook, stirring constantly, until mixture is bubbling and smells toasty, about 1 minute. Gradually whisk in remaining 2 1/2 cups milk. Bring gravy to a simmer over medium. Reduce heat to medium-low, and cook, stirring often, until thickened, 6 to 7 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Finish and serve:

Transfer steaks to a serving platter; serve immediately with warm gravy. Garnish with additional black pepper.

 

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