Steak Country Gravy (Print Version)
Tender beef steak dipped in savory coating, fried golden and topped with smooth homemade country gravy.
# Ingredients:
→ Steak Prep
01 -
About 4 tenderized cube steaks (weighing a total of 1 lb)
02 -
1 tsp of garlic powder
03 -
A full teaspoon of table salt
04 -
Half a teaspoon of freshly cracked black pepper
→ Crispy Coating
05 -
1½ cups plain flour
06 -
1½ tsp sea salt or your favorite seasoned salt
07 -
A pinch of cayenne for some heat
08 -
½ tsp ground black pepper
09 -
1 tsp garlic powder
10 -
¼ tsp Cajun spice blend
11 -
¼ tsp of celery salt
12 -
¼ tsp sweet paprika
13 -
½ tsp of onion powder
14 -
1 large egg, lightly whisked
15 -
Anywhere from ½ to ¾ cup of milk (use buttermilk if you like)
16 -
2 cups of canola oil for frying
→ Creamy Gravy Base
17 -
4 tbsp unsalted butter
18 -
4 tbsp all-purpose flour
19 -
1 cup lightly warmed chicken stock
20 -
Around 1½ cups of whole milk at room temperature
21 -
Season with salt and pepper to taste
22 -
A pinch of dried thyme (optional)
23 -
¼ tsp onion powder
24 -
¼ tsp garlic powder
# Steps:
01 -
Combine garlic powder, salt, and black pepper. Rub the mix onto all sides of the cube steak. Gently press it in. Leave it aside for now.
02 -
Mix up your flour with paprika, sea salt, cayenne, garlic powder, Cajun spice, celery salt, black pepper, and onion powder in a wide bowl. In a second bowl, take ½ cup of this seasoned flour, then whisk in the egg and enough milk to create a thick batter.
03 -
Take a steak and cover it in the dry flour mixture. Dip it into the wet batter, then back into the dry flour. Put it on a plate and repeat.
04 -
Switch your oven to 200°F. Put a cooling rack inside a baking tray, then place it in the oven. In a deep skillet, heat 1 inch of oil until it reaches 350°F.
05 -
Drop one or two steaks into the hot oil at a time. Fry them for 2-3 minutes per side or until they’re golden. Move them to the oven rack to keep warm. Do the same for the rest.
06 -
Carefully pour out most of the hot oil, leaving some flavorful bits behind. Return the skillet to medium heat and drop in your butter to melt.
07 -
Throw in the flour once your butter's melted and cook for 2-3 minutes, stirring the whole time. Let it turn golden and take on a nutty smell.
08 -
Slowly pour in the chicken broth as you keep whisking, followed by the milk. Stir it till it thickens, which should take 5-7 minutes. If it's too thin, simmer it longer. If it’s too thick, splash in more milk.
09 -
Taste and season the thickened gravy with salt, pepper, thyme, onion powder, and garlic powder. Add more seasoning if needed.
10 -
Lay a steak on each plate and pour plenty of that creamy gravy over it. Pair with your favorite sides like buttery biscuits or mashed potatoes.
# Notes:
01 -
Cube steak is made from tenderized round steak. Round steak can be pounded thin when cube isn’t an option.
02 -
Letting the battered steaks sit on a rack for 10 minutes before frying makes them extra crunchy outside.
03 -
Cook the gravy flour base just long enough to lose its raw taste. Don’t let it over-brown.