Chicken Fried Ribeye Recipe

Trim excess fat from ribeye steaks if desired and pound each steak gently with a meat mallet to an even thickness of about 3/4 inch. Pat dry with paper towels.

In a shallow dish or zip-top bag, whisk together buttermilk, hot sauce, 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Submerge steaks in the mixture, seal, and refrigerate for at least 2 hours and up to overnight. This tenderizes and flavors the steak and helps the breading adhere.

In a large, shallow bowl or rimmed baking sheet, whisk together 2 cups flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tbsp paprika, 1/2 tsp smoked paprika, 1 tsp granulated garlic, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp coarse black pepper and 1 tsp kosher salt. Mix thoroughly to distribute the seasonings.

Set up a breading station: one bowl with the seasoned flour mixture, one shallow bowl with eggs whisked with 1/2 cup milk and 1 tsp yellow mustard, and a third tray or sheet for the soaked steaks to rest before frying. Reserve about 1/2 cup of the flour mix to use as a final dust if needed.

Remove steaks from the buttermilk marinade, letting excess drip off. Dredge each steak thoroughly in the seasoned flour, pressing the flour into the meat to coat well. Shake off excess.

Dip the floured steak into the egg-milk wash, coating completely, then return it to the flour mixture for a second, thicker coating. Press the flour into the egg-coated steak for a craggy, textured crust. Place breaded steaks on a rack or tray and let rest 10–15 minutes to set the breading.

While the steaks rest, pour about 3–4 cups of oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.

Fry steaks in batches (do not overcrowd) for about 3–4 minutes per side for medium-rare to medium, depending on thickness, or until crust is deep golden brown and an instant-read thermometer reads 125–130°F for medium-rare or 135°F for medium. Adjust time for thickness — thicker steaks will take longer. Use tongs to turn carefully.

Transfer fried steaks to a wire rack set over a sheet pan and tent loosely with foil. Let rest 5–7 minutes; carryover cooking will raise temperature a few degrees. If you prefer your ribeye more well done, cook to desired doneness.

After frying is complete, carefully pour off all but about 2 tablespoons of the hot oil from the skillet (or use a separate saucepan). Reduce heat to medium and add 2 tbsp unsalted butter. When melted, whisk in 2 tbsp flour and cook 1–2 minutes to make a roux, stirring until it turns light golden.

Gradually whisk in 1 1/2 cups beef broth, scraping any browned bits from the pan. Simmer until slightly thickened, 3–5 minutes. Stir in 1/4 cup heavy cream, season with 1/2 tsp salt and 1/2 tsp black pepper, and simmer another minute. Taste and adjust seasoning.

If gravy is too thick, thin with a splash of additional broth. Strain if you prefer a smooth gravy.

Slice steaks against the grain or serve whole. Spoon pan gravy over the steaks or serve on the side. Garnish with chopped parsley and a lemon wedge for brightness.

Serve immediately while crust is crisp. Suggested sides: mashed potatoes, creamed corn, or a simple green salad.