Chicken fried steak is the kind of meal that tastes better because of how you cook it. A thin, delicate cut gets a golden brown crust that shatters when you cut into it. The meat underneath stays tender. Finish it with a proper cream gravy and you’ve got something worth making again.
What you need
- Cube steak or round steak (1 pound), about 1/4 inch thick
- All-purpose flour (1 cup)
- Salt and black pepper
- 2 eggs
- Oil for frying (vegetable or peanut)
- Butter (3 tablespoons)
- Whole milk (2 cups)
The prep
If your steak needs help, pound it between two pieces of plastic wrap until it’s about 1/8 inch thick. Don’t go too light. You want thin but still holding together.
Season it generously with salt and pepper on both sides. Set up three shallow dishes: one with flour mixed with a teaspoon each of salt and pepper, one with beaten eggs, and one empty for holding the finished breaded steak.
Cooking the steak
Heat about 1/2 inch of oil in a cast iron skillet over medium-high heat until it shimmers. A Lodge Chef Collection skillet is ideal here—it holds the heat steady and the sides give you room to work.
Dredge the steak in flour, making sure both sides are covered. Tap off the excess. Dip it in the egg wash, then back into the flour for a second coating. This double coat is what gives you that crispy shell.
Lay the steak in the hot oil. Fry for 3 to 4 minutes per side until golden brown. You’re looking for color, not a rush. Transfer it to a paper towel-lined plate.
Cream gravy
Keep about 3 tablespoons of the oil and any browned bits in the skillet. Melt 3 tablespoons of butter into it. Sprinkle 3 tablespoons of flour over top and whisk it together. Cook for 1 minute, stirring.
Pour in 2 cups of whole milk slowly, whisking as you go. Keep the heat at medium and stir until it thickens. This takes 5 to 7 minutes. Season it with salt and pepper.
Place the steak on a plate and pour the gravy over it. Serve it hot with whatever sides you’ve got. Mashed potatoes, toast, a simple salad. The steak is the star here.
