Crispy Country Steak Gravy (Print Version)
# Ingredients:
→ For the Steak
01 -
4 tenderized cube steaks, about 1 pound total
02 -
1 teaspoon garlic powder
03 -
1 teaspoon salt
04 -
½ teaspoon ground black pepper
→ For the Coating
05 -
¼ teaspoon Cajun seasoning
06 -
Pinch of cayenne pepper
07 -
1 teaspoon garlic powder
08 -
1½ cups plain flour
09 -
2 cups canola oil for frying
10 -
½ teaspoon black pepper
11 -
¼ teaspoon celery salt
12 -
¼ teaspoon paprika
13 -
½-¾ cup whole milk (buttermilk works too)
14 -
1 large egg
15 -
¼ teaspoon onion powder
16 -
1½ teaspoons sea salt or seasoned salt
→ For the Country Gravy
17 -
4 tablespoons plain flour
18 -
4 tablespoons unsalted butter
19 -
Pinch of dried thyme
20 -
Salt and pepper, adjust to taste
21 -
1½ cups room-temperature whole milk
22 -
¼ teaspoon onion powder
23 -
¼ teaspoon garlic powder
24 -
1 cup warmed chicken broth
# Instructions:
01 -
Combine the salt, pepper, and garlic powder. Sprinkle this mix on both sides of the steaks, then pat lightly. Set them aside for now.
02 -
Stir the flour with sea salt, black pepper, cayenne, onion powder, and other dry spices in a shallow bowl. In another dish, mix ½ cup of the spiced flour with an egg and just enough milk to make it a thick batter.
03 -
First, cover the steaks in the dry flour blend. Then dip them in the wet batter and go back to the dry flour for another layer. Lay them on a plate to rest.
04 -
Set your oven to 200°F and place a cooling rack over a baking sheet inside it. Heat about 1 inch of oil in your skillet to 350°F.
05 -
Cook 1 or 2 steaks at a time for around 2–3 minutes per side, just until they’re golden and crispy. Move cooked steaks to the rack in your oven while you finish the rest.
06 -
Once you've drained the hot oil, leave behind some of the browned bits if you like. Put the pan back on medium heat and melt the butter.
07 -
Mix the flour into the melted butter, constantly stirring. Let this cook for 2–3 minutes, enough to turn fragrant and golden.
08 -
Slowly pour in the broth while whisking, then add in the milk. Keep stirring it until the mixture thickens. This should take about 5–7 minutes. If it feels too thick, add a splash of milk. If not thick enough, cook it a bit longer.
09 -
Season your gravy with salt, pepper, thyme, garlic powder, and onion powder. Taste and tweak the flavors as you'd like.
10 -
Place a steak on each plate and pour the gravy generously on top. Match it up with sides like fluffy biscuits or mashed potatoes.
# Notes:
01 -
Cube steak is basically round steak that’s already been tenderized. If that’s not available, just thin out some round steak yourself.
02 -
Let the breaded steaks sit for about 10 minutes on a wire rack before you fry if you want a bit more crunch.
03 -
When you’re making gravy, don’t overcook the flour—just enough to lose that raw flavor without browning too much.