CHICKEN FRIED STEAK WITH GRAVY

Chicken Fried Steak with Gravy image

A misleading name, as chicken is in no way, shape, or form involved. Deep-fried steak covered in a combination brown and white gravy. Best with some eggs and hash browns.

Provided by Brian Genest

Time 2h10m

Yield 3

Number Of Ingredients 31

Ingredients

3 (8 ounce) beef eye of round steaks
½ teaspoon salt
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
5 cups all-purpose flour
½ cup buttermilk
2 large eggs
2 tablespoons hot sauce (such as Frank's RedHot ®)
1 cup dry bread crumbs
2 tablespoons baking powder
1 ½ tablespoons garlic powder
1 ½ tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon Cajun seasoning
1 tablespoon sea salt
1 tablespoon ground ancho chile powder
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground chipotle powder
1 teaspoon ground cumin
½ teaspoon ground sage
½ teaspoon ground mustard powder
½ teaspoon cayenne pepper
1 quart peanut oil for frying, or as needed
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups beef broth
¼ cup heavy cream
salt and ground black pepper to taste

Steps:

Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
Serve hot steaks with gravy.

Nutrition Facts : Calories 1674.2 calories, Carbohydrate 207 g, Cholesterol 309.8 mg, Fat 56.2 g, Fiber 10.1 g, Protein 81.1 g, SaturatedFat 24.5 g, Sodium 5435.8 mg