Southern Chicken-Fried Steak with Gravy

Ingredients

For the steak

4 cube steaks, about 4–5 oz (115–140 g) each
1½ cups all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 large eggs
½ cup buttermilk
Neutral oil, for shallow frying

For the gravy

3 tablespoons pan drippings, with the browned bits
3 tablespoons all-purpose flour
2½ cups whole milk
½ teaspoon freshly ground black pepper, or to taste
Salt, to taste

Instructions
Prepare the steaks. Pat the cube steaks dry with paper towels. If any pieces are much thicker than the others, gently pound them to an even thickness of about ¼ inch. This helps them cook at the same rate.
Set up the coating. In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. In a second shallow dish, whisk the eggs and buttermilk until smooth. Set a wire rack over a baking tray for the coated and cooked steaks.
Bread the steaks. Coat each steak in the seasoned flour, shaking off the excess. Dip it into the egg mixture, letting the extra drip away, then return it to the flour. Press the flour gently onto both sides and into the ridges of the meat. Place the coated steak on the rack. Repeat with the remaining steaks, then let them rest for 10 minutes so the coating can adhere.
Heat the oil. Pour about ½ inch of oil into a heavy skillet. Heat over medium heat until the oil reaches about 350°F (175°C). If you do not have a thermometer, drop in a small pinch of flour; it should sizzle immediately without burning.
Fry in batches. Carefully add one or two steaks, leaving space between them. Fry for approximately 3–4 minutes per side, until deep golden brown and cooked through. Adjust the heat as needed to keep the coating from browning too quickly. Transfer the steaks to a clean wire rack to drain. Repeat with the remaining steaks.
Save the drippings. Pour off most of the oil, leaving about 3 tablespoons in the skillet along with the browned bits. If there is less than 3 tablespoons, add a little butter or oil. Keep the skillet over medium-low heat.
Make the gravy. Sprinkle 3 tablespoons of flour into the drippings. Whisk constantly for 1–2 minutes, until the mixture turns light golden and loses its raw flour smell. Gradually whisk in the milk, adding a little at a time at first to keep the gravy smooth. Simmer gently for 4–6 minutes, stirring often, until thick enough to coat a spoon. Season with pepper and salt to taste.
Serve. Place each steak on a plate and spoon the warm gravy over it. Serve right away, with extra gravy on the side.
Tips

Choose cube steak for the classic texture. Cube steak is beef that has been mechanically tenderized, leaving small indentations across its surface. Those ridges hold the seasoned coating well. If you cannot find it, use thin slices of round steak and pound them thoroughly with a meat mallet.

Dry the meat before breading. Excess moisture makes it harder for the first layer of flour to stick. Patting the steaks dry takes only a moment and helps build a crisp, even crust.

Let the coating rest. Once breaded, give the steaks about 10 minutes on the rack before frying. The flour will absorb some moisture from the egg mixture and cling more firmly to the beef. Handle the steaks gently when transferring them to the skillet.

Keep the oil temperature steady. Oil that is too cool can leave the coating greasy; oil that is too hot can brown it before the steak cooks through. Fry in batches and give the oil a moment to return to temperature between batches. A heavy skillet helps maintain even heat.

Use a rack after frying. Setting the steaks directly on paper towels can trap steam underneath them and soften the crust. A wire rack allows air to circulate while excess oil drains away.

Season the gravy last. The browned bits and pan drippings already contain seasoning from the coating. Taste the gravy before adding salt, then add a little at a time. Plenty of freshly ground black pepper gives it its familiar Southern-style flavor.

Storage

Refrigerate leftover steak and gravy in separate airtight containers for up to 3 days. Keeping them apart helps preserve the steak’s crust.