Bring your steaks to the next level by following these easy steps! Seriously, I tried it once and I loved it that’s why this is probably the 20th time I cooked this month. That’s how this recipe is! This is the perfect balance of juiciness and creaminess in one dish. You just have to give it a try then to know if what I’m saying is true. Enjoy!
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups of milk
kosher salt and ground black pepper to taste
How to make The Best Chicken Fried Steak
Step 1: Bring the steaks to 1/4-inch thick by pounding them lightly.
Step 2: In a shallow mixing bowl, add in the 2 cups of flour.
Step 3: In another shallow mixing bowl, add in the baking powder, baking soda, salt, and pepper. Whisk until well-mixed.
Step 4: Add in the egg, buttermilk, garlic, and Tabasco sauce into the baking powder mixture.
Step 5: Dip the steaks into the flour. Next, to the batter and lastly back to the flour.
Step 6: Coat each steak completely with the flour.
Step 7: Place a deep cast-iron skillet on the stove and turn the heat to 165 degrees C or 325 degrees F. Add the shortening.
Step 8: Once shortening is hot, fry each steak for 3 to 5 minutes or until the color turns golden brown on both sides.
Step 9: Transfer the fried steaks into a clean plate with paper towels to drain the excess oil.
Step 10: Remove the grease from the skillet and leave about 1/4 cup.
Step 11: Add in the remaining flour and whisk while scraping the bottom part of the skillet using a spatula.
Step 12: Pour in the milk and turn the heat to medium and simmer the gravy for 6 to 7 minutes or until the texture becomes thick.
Step 13: Sprinkle with pepper and kosher salt to taste.
Step 14: Pour the gravy on top of the steaks and spread all over.
Step 15: Serve and enjoy!