Country Fried Steak And Gravy

This robust and decadent country-style fried steak with gravy will have your family asking for seconds. For the best results, flatten the cube steaks to a ¼-inch thickness to tenderize them and ensure they cook evenly. Dip them in seasoned flour and egg, coating them entirely for a guaranteed crispy exterior that will complement the juicy interior. Once the steaks are fried to a golden brown, discard the excess oil in the pan, but don't wipe away the savory browned bits at the bottom. They're a treasure trove of taste that will add depth and richness to your homemade gravy.

Instructions

1. 1

   Preheat the oven to 225˚F (110˚C).

2. 2

   Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.

3. 3

   In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.

4. 4

   Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.

5. 5

   Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).

6. 6

   Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.

7. 7

   Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.

8. 8

   In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.

9. 9

   Ladle the gravy over the steaks and serve with your favorite side dishes.

10. 10

    Enjoy!

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