Ingredients:

  • 4 beef cube steaks (about 4-6 oz each)
  • 1 cup all-purpose flour (120g)
  • 2 teaspoons kosher salt (10g)
  • 1 teaspoon black pepper (5g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/2 teaspoon onion powder (2.5g)
  • 1/4 teaspoon cayenne pepper (optional, for a kick) (1.25g)
  • 2 large eggs, lightly beaten
  • 1/2 cup milk (120ml)
  • Vegetable oil, for frying (about 2-3 cups/500-750ml)
  • 4 tablespoons reserved cooking oil from frying the steak (60ml)
  • 4 tablespoons all-purpose flour (30g)
  • 3 cups whole milk (720ml)
  • 1/2 teaspoon kosher salt (2.5g), or to taste
  • 1/2 teaspoon black pepper (2.5g), or to taste
  • Pinch of ground nutmeg (optional)

Instructions:

  1. If desired, tenderize steaks further with a meat mallet. Season steaks generously with salt and pepper.
  2. In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using). In another shallow dish, whisk together eggs and milk.
  3. Dredge each steak in the flour mixture, ensuring it's fully coated. Dip into the egg mixture, then dredge again in the flour mixture, pressing to adhere. Place breaded steaks on a plate. Rest for 10 minutes.
  4. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Carefully place steaks in the hot oil, being careful not to overcrowd the pan.
  5. Fry steaks for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 145°F/63°C for medium-rare, 165°F/74°C for well-done).
  6. Remove steaks from skillet and place on a wire rack or paper towel-lined plate to drain excess oil. Set aside.
  7. Carefully pour off all but 4 tablespoons of oil from the skillet. Return skillet to medium heat.
  8. Whisk in flour into the hot oil and cook, stirring constantly, for 1-2 minutes, until a golden-brown roux forms. Watch carefully - don't burn it!
  9. Gradually whisk in milk, a little at a time, ensuring no lumps form.
  10. Bring the gravy to a simmer, stirring constantly, until it thickens to your desired consistency (about 5-7 minutes).
  11. Season gravy with salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed.
  12. Serve the chicken fried steak immediately, smothered in the creamy gravy.