Chicken Fried Steak Recipe
Hand pressed cube steak, topped with spicy sausage gravy, with two eggs any style*
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Ingredients
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Steak and Breading
Spicy Sausage Gravy
Eggs & Garnish
Method
Steak and Breading
- 1
Prep steaks
If your cube steaks are not already hand-pressed, use a meat mallet to lightly press each steak to an even thickness of about 1/4 inch. Pat steaks dry with paper towels. Season both sides lightly with 1 tsp of the salt and 1/2 tsp of the black pepper reserved for the breading mix.
- 2
Set up dredging station
In a shallow dish whisk together 1 cup flour, 1/2 cup cornmeal (if using), remaining 1 tsp salt, 1/2 tsp black pepper, garlic powder and paprika. In a second shallow bowl beat 2 eggs with the buttermilk until combined.
- 3
Bread the steaks
Working one at a time: dredge a steak in the flour mixture, shake off excess, dip into the buttermilk-egg mixture, then press back into the flour mixture, ensuring an even, pressed coating. Place breaded steaks on a wire rack while you heat the oil. Let them rest 5–10 minutes to help the coating adhere.
- 4
Fry the steaks
Pour 1 cup vegetable oil into a large skillet (cast-iron preferred) and add 1 tablespoon butter if using. Heat over medium-high until oil registers 350°F (175°C) or a piece of bread sizzles and browns in about 30 seconds. Fry steaks in batches, 3–4 minutes per side, until golden brown and crisp. Maintain oil temperature between 325–350°F; adjust heat as needed. Transfer cooked steaks to a paper towel-lined plate or wire rack and keep warm in a low oven (200°F / 95°C) while making gravy.
Spicy Sausage Gravy
- 5
Cook the sausage
In a separate large skillet over medium heat, add the spicy ground sausage. Break it up with a spatula and cook until no longer pink and browned, about 6–8 minutes. Spoon off and discard most of the rendered fat, leaving about 1–2 tablespoons in the pan for flavor.
- 6
- 7
Finish the gravy
Slowly whisk in 2 cups whole milk, a little at a time, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer; it will thicken in 3–5 minutes. Stir in 3/4 teaspoon salt, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon crushed red pepper flakes if using. Taste and adjust seasoning. If gravy becomes too thick, thin with up to 1/4 cup additional milk. Keep warm on the lowest heat while you cook the eggs.
Eggs & Assembly
- 8
Cook the eggs
Cook 2 eggs any style to order: for over-easy/medium, heat a nonstick skillet with 1 teaspoon butter over medium, crack eggs in and cook until whites are set; flip gently and finish to desired yolk doneness (about 20–45 seconds). For sunny-side-up, cook without flipping until whites are set but yolks remain runny.
- 9
Assemble the plate
Place a fried steak on each serving plate (this recipe yields about 2–3 steaks; see servings). Spoon generous ladles of spicy sausage gravy over the steaks, letting some run onto the plate. Top with the cooked eggs (two eggs per serving if desired). Sprinkle chopped chives or parsley over the gravy and eggs for color. Serve immediately.