The Gravy Train Recipe

Prep steaks

Pat cube steaks dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Make dredge

In a shallow dish combine 1 cup flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper. In a second shallow dish whisk together 1 cup buttermilk and 2 eggs until smooth.

Coat and rest

Dredge each steak in the flour mix, then dip into the buttermilk-egg mixture, then dredge again in the flour mix pressing lightly to adhere. Place on a wire rack and let rest 10 minutes to set the coating.

Fry

Heat a large skillet over medium-high and add enough vegetable oil to reach about 1/4 inch depth (roughly 1 cup). When oil registers 350°F (or a steady sizzle when a pinch of flour is dropped), fry steaks 3–4 minutes per side until golden brown and internal temp reaches 145°F. Transfer to a paper towel-lined plate and tent loosely with foil to keep warm. Reserve 2–3 tbsp of pan drippings (leave browned bits) for the gravy; pour off excess oil if more than 3 tbsp.

Preheat & dry mix

Preheat oven to 450°F (230°C). In a large bowl whisk together 2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt.

Cut in butter

Add 6 tbsp very cold grated or cubed butter. Use a pastry blender or fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized bits.

Add buttermilk & shape

Pour 3/4 cup cold buttermilk into the flour and gently stir with a fork until a shaggy dough forms. Turn onto a lightly floured surface, fold 4–5 times to bring dough together (do not overwork), pat to about 1-inch thick. Use a 2.5–3 inch round cutter and press straight down (do not twist) to cut biscuits. Reform scraps once more if needed.

Bake

Place biscuits on a baking sheet close together for taller sides or spaced apart for crisper sides. Brush tops lightly with a little extra buttermilk if desired. Bake 12–14 minutes until golden brown. Remove to a rack and keep warm.

Brown sausage

In the same skillet used for frying steaks (wipe out excess oil leaving about 2–3 tbsp drippings with browned bits), add the 3/4 lb breakfast sausage over medium heat. Break into small pieces and brown until cooked through and nicely browned, about 6–8 minutes.

Make roux

Reduce heat to medium-low. Sprinkle 1/2 cup flour over the cooked sausage and stir to combine. Cook the flour with the sausage for 1–2 minutes to remove raw flour taste, stirring constantly.

Add milk & season

Gradually whisk in 3 cups whole milk a little at a time to prevent lumps, increasing heat to medium. Continue whisking until mixture comes to a simmer and begins to thicken, about 5–7 minutes. If gravy becomes too thick, whisk in up to 2 tbsp hot water to reach desired consistency. Taste and season with 1 tsp salt and 1 tsp freshly ground black pepper (adjust to taste). Keep warm on low, stirring occasionally.

Finish

If reserved pan drippings from frying are flavorful, scrape them into the gravy for extra depth. Keep gravy hot but not boiling until serving.

Cook eggs

Heat a nonstick skillet over medium and add 1 tbsp butter. When butter shimmers, crack 2 eggs into the pan. Cook until whites are set but yolks remain runny, about 2–3 minutes for over-easy: once whites set, gently flip and cook 20–30 seconds on the second side. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Remove from pan and keep warm.

Dice scallions

Thinly slice 2 scallion stalks (white and green) and set aside for garnish.

Split a large warm biscuit in half and place on a plate. Set a hot country fried steak on the biscuit bottom. Spoon generous sausage gravy over the steak and biscuit so gravy cascades down. Place the two over-easy eggs on top of the gravy (or to the side if preferred). Sprinkle diced scallions over the eggs and gravy. Serve immediately with the biscuit top on the side or set atop the eggs. Offer hot sauce or extra cracked black pepper if desired.