Ingredients
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Gravy
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3 tablespoons Unsalted Butter
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3 tablespoons all-purpose Flour
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½ teaspoon Garlic Powder
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1½ cups Chicken broth
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1½ cups whole Milk
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¾ teaspoon Salt
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½ teaspoon Black Pepper
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Steaks
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3½ cups all-purpose Flour
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½ cup Cornstarch
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1 tablespoon Garlic Powder
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1 tablespoon Onion Powder
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2 teaspoons Baking Powder
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Salt
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Black Pepper
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½ teaspoon Cayenne Pepper
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4 large Egg
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¼ cup whole Milk
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4 (4-ounce) Sirloin Steak
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1 quart Peanut Oil
Directions
Chicken-fried steak is typically an inexpensive cut of meat that is pounded to tenderness, breaded, fried, and served with a peppery gravy. We chose steak tips for the best flavor and texture, and scored them to improve tenderness. We then pounded seasoned flour right into the meat to ensure the coating stuck fast. Once the steaks were dredged, we let them rest in the fridge for 15 minutes to set the crust, then recoated them just before frying. Using our Dutch oven to shallow-fry rather than deep-fry the steaks contained the splatter. Avoid using low-fat or skim milk in the gravy. Sirloin steak tips are often sold as flap meat. We prefer to buy a whole 1-pound steak and cut our own steak tips.
Steps
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1
Done
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For the GravyMelt butter in 12-inch skillet over medium heat. Stir in flour and garlic powder and cook until golden, about 2 minutes. Slowly whisk in broth, milk, salt, and pepper and simmer until thickened, about 5 minutes. Cover and set aside. |
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2
Done
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For the SteaksWhisk flour, cornstarch, garlic powder, onion powder, baking powder, 2 teaspoons pepper, 1 teaspoon salt, and cayenne together in bowl. Transfer 1 cup seasoned flour mixture to shallow dish. Beat eggs in second shallow dish. Stir milk into remaining flour mixture, rub with your fingers until mixture resembles coarse meal, and transfer to third shallow dish. |
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3
Done
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Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and season with salt and pepper. Lightly score both sides of steaks in ¼-inch crosshatch pattern. Working with 1 piece at a time, coat steaks lightly with seasoned flour, place between 2 sheets of plastic wrap, and pound to ⅛- to ¼-inch thickness with meat pounder. Coat steaks again with seasoned flour, dip in egg, and dredge in milk-flour mixture, pressing firmly to adhere. Transfer steaks to prepared wire rack and refrigerate for 15 minutes; do not discard milk-flour mixture. |
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4
Done
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Adjust oven rack to middle position and heat oven to 200 degrees. Set second wire rack in second rimmed baking sheet. Add oil to Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 350 degrees. Working with 2 steaks at a time, return steaks to milk-flour mixture and turn to coat. Fry steaks until deep golden brown and crispy, 4 to 6 minutes, flipping as needed to ensure even browning. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Transfer to second prepared wire rack and keep warm in oven. Repeat with remaining 2 steaks. |
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5
Done
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Meanwhile, warm gravy over medium-low heat, stirring occasionally. Serve steaks, passing gravy separately. |
