This is an American diner classic. If you’ve never had chicken fried steak, it’s simply cubed steak that has been breaded and fried. Cubed steak is made from either round or flank steak, both of which are very tough, and this method of cooking can elevate the less than desirable beef to a dish people search for on a diner menu. If you can’t get cubed steak where you live, it’s actually pretty easy to tenderize a flank steak. Of course, a meat tenderizer or mallet is the best tool because it will have the weight and shape necessary to break down the meat fibers. Don’t be afraid to get creative though. A heavy soup can, a sturdy glass bottle, or even a coffee mug can be be used to tenderize the meat. Just remember that you don’t have to use a lot of force. Put wax paper or plastic wrap on both sides of the meat and use just the edge of your improvised tenderizer, raising it only about 2 – 3 inches.
Ingredients for 4 servings
2 large or 4 small cubed steaks
1/2 cup flour
salt and pepper to taste
1/4 cup milk
1 tbsp butter
1 tbsp oil
For country gravy
1 tbsp butter – if needed
2 cups milk
salt and pepper to taste
To start with, you’ll need to prepare the coating for your steaks. Combine the flour, salt and pepper on one plate and mix the egg and milk on another. Thoroughly coat the steaks in the flour mixture, then in the egg mixture, and then in the flour again. Reserve the extra flour.
You can cook the steaks immediately after you coat them, but it’s better to let them rest in the fridge for about 10 minutes first. If you’ve ever tried to make chicken fried steak before, you are probably familiar with having all the coating come off the steaks and stick in the pan. Letting them rest in the refrigerator will minimize coating loss.
Heat the butter and oil together in a pan. It needs to be very hot before you add the steaks. If you have any extra egg mixture left, try dropping just a bit into the oil and butter. When it’s hot enough, the egg will immediately start to sizzle. Place the steaks in the pan and don’t touch them. If you try to turn them too soon, you will lose the coating. Just keep an eye on the edge of the steak. When it has become well browned, then you can turn them over.
The coating on the top will seem to absorb into the steak before you turn it. Don’t worry, after you turn it and cook that side, the coating will crisp up. Ideally, you should only turn your steaks one time. After the steaks stop weeping any blood, they should be cooked through and you can take them out of the pan.
Don’t turn off the heat, we are going to use the oil and butter still in the pan to make the country gravy. At this point you can add extra butter to your pan if too much has been absorbed while cooking the steaks. *If your pan is hot enough, the steaks should hardly absorb any oil. Add the reserved flour mixture to the pan and stir to make a smooth paste. Then just add the milk and additional salt and pepper. The secret to good country gravy is a lot of pepper. Cook the gravy until it thickens and then pour it over your steak and serve.