Ingredients:

  • 4 (approx. 150-175g each) Beef Cube Steaks (or flattened Top Round/Sirloin steaks)
  • 1 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • ½ tsp Paprika (preferably smoked, for depth)
  • 2 cups All-Purpose Flour (divided)
  • 2 large Eggs
  • ½ cup Buttermilk (or whole milk)
  • 1 Tbsp Hot Sauce (optional)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Extra salt and pepper for seasoning the dredge
  • 4 cups High-heat neutral oil (Canola, Vegetable, or Peanut oil)
  • 4 Tbsp Unsalted Butter (or 4 Tbsp reserved frying fat, if available)
  • ¼ cup All-Purpose Flour (for the roux)
  • 3 cups Whole Milk (warmed slightly)
  • 1 Tbsp Freshly Cracked Black Pepper
  • ½ tsp Fine Sea Salt (or to taste)
  • Pinch of Cayenne Pepper (optional)

Instructions:

  1. Tenderise the Meat: Place the cube steaks between two pieces of cling film. Pound evenly with a meat mallet until they are about 1/4 inch (6mm) thick.
  2. Initial Seasoning & Chill: Season both sides of the steaks liberally with the salt, pepper, and paprika. Place the seasoned steaks uncovered on a plate and chill in the refrigerator for at least 30 minutes. This is a critical step for crust adhesion.
  3. Set up Dry Dredge: In the first wide dish, combine 1 ½ cups of the flour, garlic powder, onion powder, and a generous pinch of salt and pepper. Whisk well.
  4. Set up Wet Dredge: In the second wide dish, whisk the eggs, buttermilk, and hot sauce (if using) until well combined.
  5. Set up Reserve Flour: Place the remaining ½ cup of plain flour into the third wide dish.
  6. Triple Dredge Steaks: Dip each chilled steak first into the plain flour (Dish 3), shaking off excess. Dip into the egg/buttermilk mix (Dish 2), letting excess drip off. Dip immediately into the seasoned flour (Dish 1), pressing firmly so the seasoned flour adheres completely and forms a craggy texture.
  7. Heat Oil: Pour the oil into the cast iron skillet to a depth of about 1 inch (2.5 cm). Heat over medium-high heat until the oil reaches 350°F (175°C).
  8. Fry Steaks: Carefully place 2 steaks into the hot oil (do not overcrowd the pan). Fry for 3-4 minutes per side, until deeply golden brown and crispy.
  9. Drain and Hold: Remove the steaks and place them on a wire rack set over a baking sheet. Keep the steaks warm in a low oven (around 200°F/95°C). Reserve 4 Tbsp of frying oil/drippings in the skillet for the gravy.
  10. Make Roux Base: If necessary, add unsalted butter to make 4 Tbsp of fat in the skillet. Heat over medium heat. Whisk in the ¼ cup of flour into the fat and cook, stirring constantly, for 1–2 minutes until the roux is a light blonde color.
  11. Add Liquid and Thicken: Gradually whisk in the warmed whole milk, a little at a time, ensuring all lumps are incorporated. Bring the gravy to a gentle simmer, whisking occasionally. Cook for 5–7 minutes until the gravy has thickened to coat the back of a spoon.
  12. Finish Gravy: Stir in the salt, the generous amount of black pepper, and cayenne (if using). Taste and adjust seasoning.
  13. Plating: Place one crispy Chicken Fried Steak on each plate and ladle a generous portion of the creamy Black Pepper Gravy over the top.