Chicken Fried Steak 2
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
For the steak: Place a rib-eye between 2 pieces of plastic wrap and gently flatten with the smooth side of a meat mallet
2
Remove the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides
3
Repeat with the remaining steaks
4
Generously season with salt and pepper and set aside while you set up the breading station
5
In a shallow dish, stir together the cracker meal, flour, cayenne and some salt
6
In another shallow dish, whisk together the milk and eggs
7
Dredge a steak in the flour mixture, shaking off any excess
8
Now dip it into the egg wash, letting any extra drip off
9
Return the meat to the flour mixture and coat it well
10
Put onto a baking sheet while you coat the rest
11
When ready to fry, heat 1/4 inch of oil in a large cast-iron skillet over medium heat
12
When hot, fry the steaks in batches until golden brown, 3 to 4 minutes per side
13
Drain on paper towels and keep warm
14
For the gravy: Put the skillet with the grease back over the heat
15
When the grease is hot, sprinkle the flour evenly over the grease
16
Using a whisk, mix the flour with the grease, creating a golden-brown paste
17
Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy
18
Keep cooking until the roux reaches a golden brown color, about 5 minutes
19
Pour in 3 cups of the milk, whisking constantly
20
Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes
21
Be prepared to add more of the remaining milk if it becomes overly thick
22
Be sure to taste to make sure the gravy is sufficiently seasoned
23
Serve the steaks with the gravy