Fried Steak & Gravy (Print-Friendly Version)
# What You'll Need:
→ Steak
01 -
4 thinly pounded cube or round steaks, about 6-8 oz each
02 -
1 cup milk or buttermilk with 1 tbsp vinegar for soaking
03 -
1 cup flour, separated into two portions
04 -
1 tsp paprika
05 -
1 tsp onion powder
06 -
1 tsp garlic powder
07 -
½ tsp black pepper
08 -
1 tsp salt
09 -
½ tsp cayenne (optional)
10 -
2 eggs, whisked
11 -
Vegetable oil for cooking
→ Gravy
12 -
3 tbsp butter or pan drippings
13 -
3 tbsp flour
14 -
2 cups of milk or almond milk (unsweetened)
15 -
½ tsp garlic powder
16 -
Add salt as needed
17 -
A few pinches of black pepper
# Step-by-Step Directions:
01 -
Put steaks flat in a dish, pour the milk over them, and refrigerate for at least 30 minutes, or up to 2 hours.
02 -
In one bowl, combine ½ cup flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. In another, keep ½ cup plain flour. Beat eggs into a third bowl.
03 -
Drain the steaks and shake off the extra liquid. Cover them in plain flour, dip into beaten egg, and then coat with seasoned flour. Gently press the edges to secure the batter.
04 -
Fill a skillet with about ½ inch of oil and heat on medium-high (around 175-190°C). Fry steaks for 3-4 minutes per side till they're crispy and golden. Place on paper towels or a rack to cool.
05 -
Leave 3 tbsp oil in the pan, discarding the rest. Stir in flour and cook for a minute. Slowly add milk and garlic powder, mixing until smooth. Let it simmer 3-5 minutes until thickened. Add salt and pepper as needed.
# Helpful Notes:
01 -
Soaking the meat in buttermilk makes it soft, and the double coating gives it a crunchy texture. The gravy adds bold flavor from the drippings.