🍳 Country-Fried Steak with Cream Gravy

Ingredients

• Steaks

• 4 Cube steak, about 4 ounces each
• 1 cup All-purpose flour
• 1 tsp Table salt
• ½ tsp Ground black pepper
• ½ tsp Garlic powder
• ½ tsp Paprika
• 2 Eggs, large
• ½ cup Whole milk
• ⅓ cup Vegetable oil (soybean)

• Gravy

• 3 tbsp All-purpose flour
• 2 cup Whole milk
• ½ tsp Ground black pepper
• ¼ tsp Table salt

Nutrition

Steps

You’ll need: large heavy skillet, 2 shallow dishes, whisk, wire rack and baking sheet, instant-read thermometer.

1. In one shallow dish, mix the flour, salt, pepper, garlic powder and paprika. In another, beat the eggs with 1/2 cup milk.
2. Pat the steaks dry. Dip each in the flour, then the egg, then the flour again, pressing so the coating sticks. Wash your hands.
3. Heat the oil in a large skillet over medium heat until it shimmers. Fry the steaks 3 to 4 minutes per side, until deep golden and an instant-read thermometer reads 145°F. Move them to a rack over a baking sheet and let them rest at least 3 minutes; keep them warm in a 200°F oven if you like.
4. Pour off all but about 3 tablespoons of the fat, keeping the browned bits. Whisk in 3 tablespoons flour and cook 1 minute over medium heat.
5. Slowly whisk in 2 cups milk. Simmer 3 to 5 minutes, whisking, until thick. Season with pepper and salt.
6. Serve the steaks with the gravy spooned over.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.