Chicken Fried Ribeye Recipe

Prep and season

Remove ribeye steaks from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season both sides liberally with kosher salt and the 1 tsp black pepper. Set up a dredging station: one shallow bowl with flour seasoned with smoked paprika and garlic powder, one bowl with beaten eggs and milk.

Dredge and rest

Coat each steak in the seasoned flour, shaking off excess, dip into the egg wash ensuring full coverage, then press back into the flour for a light second coat. Place dredged steaks on a wire rack for 5–10 minutes to set the crust.

Cook

Heat 1 cup vegetable oil in a large heavy skillet (cast iron preferred) over medium-high heat until shimmering and a thermometer reads 350°F (175°C). Carefully add the steaks (do not overcrowd; cook one at a time if needed). Fry for 3–4 minutes per side for medium-rare to medium depending on thickness, flipping once, until crust is golden brown and internal temperature reaches 125–135°F for medium-rare or 135–145°F for medium. Adjust time for desired doneness. Use tongs and be careful of hot oil splatter.

Drain and rest

Transfer cooked steaks to a wire rack set over a rimmed baking sheet and tent loosely with foil. Rest for 5–8 minutes before serving so juices redistribute; carryover cooking will raise internal temperature slightly.

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes. Drain well and return to the hot pot for 1 minute to evaporate excess moisture.

Warm the milk and heavy cream with the butter in a small saucepan until butter melts (do not boil). Mash potatoes with a ricer or potato masher, then gradually stir in warm milk mixture until smooth and creamy. Season with 1 tsp salt and 1/2 tsp pepper, taste and adjust. Keep warm until serving.

In a medium saucepan over medium heat, melt 2 tbsp butter. Add the minced shallot and cook until softened, about 2 minutes.

Sprinkle 2 tbsp flour over the shallots and cook, stirring, 1–2 minutes to form a blonde roux.

Slowly whisk in 1 cup beef stock until smooth. Add Worcestershire sauce and bring to a gentle simmer, whisking to thicken, about 3–4 minutes.

Stir in 1/2 cup heavy cream and 2 tsp coarsely cracked black pepper. Simmer another 2–3 minutes until slightly thickened. Season to taste with 1/2 tsp salt. If the gravy is too thick, thin with up to 2 tbsp reserved hot water or stock. Keep warm until plating.

Combine chopped cherry peppers, diced red bell pepper, minced red onion, apple cider vinegar, sugar, olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir to combine.

Taste and adjust acidity or sweetness: add a pinch more sugar for balance or an additional 1 tsp vinegar if you prefer brighter acidity. Let the relish sit for at least 10 minutes at room temperature to meld flavors; can be made up to one day ahead and refrigerated.

Spoon a generous portion of creamy whipped potatoes onto each plate. Place the rested fried ribeye atop or beside the potatoes. Spoon warm peppered cream gravy around or over the steak, then top each steak with 1–2 tablespoons of cherry pepper relish. Garnish with chopped parsley and serve with lemon wedge on the side if desired.

Serve immediately while steak and gravy are hot. Leftover relish keeps up to 3 days refrigerated; gravy can be reheated gently.