Chicken Fried Steak with Sage Gravy
There's nothing like flattening a piece of steak with a meat pounder after a long day at work.
Peeking to see if it's the right thickness.
Who put an egg in my buttermilk?
Whisking the egg and buttermilk.
Veiny sage.
Measuring bacon fat for the sage gravy.
Slicing sage.
Making a roux with bacon fat and flour.
Adding milk to the roux. Next you add cream, then let it simmer, while you...
...prep the meat. Get your flattened meat, buttermilk mixture and plate of flour ready.
First dip the meat in flour, then the buttermilk.
Then coat it in flour a second time.
Get both sides and all the nooks and crannies!
It's best to cook it in 1/8-inch oil (I used canola) in an iron skillet.
The meat curls as it cooks so it's difficult to brown evenly. Do your best, and remember there's sage sauce to cover any pale parts.
Speaking of sage gravy, here it is, thick and ready to go!
Chicken fried steak is yours!
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Author Notes: I remember my first chicken fried steak. It was in Houston, Texas, at the home of Jenny's in-laws. They were wise chicken fried steak aficionados, and cooked theirs in an iron skillet out on the patio on a squat little grill, where grease was welcome to spray the plants. The steaks came out of the pan wrapped in a warped brown and salty crust. It was my first time in Texas and knew from then on it would not be my last.
A few weekends ago, I went to Oklahoma for a couple of book events, and got to hang out with Jeff Martin, the founder of Booksmart Tulsa, who may be the coolest guy north of Texas. At one of our stops -- lunch at Lucky's (go if you can) -- he talked me into chicken fried steak. It was just as delicious as I remembered it. This one came with a sage gravy. If you don't have guts for the gravy, a squeeze of lemon will work well (think veal Milanese). Just don't tell anyone in Tulsa I said that. - amanda
Serves 4
- Four 1/4-inch thick ribeye steaks
- Salt
- Freshly ground black pepper
- 1 cup plus 7 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 egg
- 2 tablespoons rendered bacon fat or butter
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon finely chopped sage
- Working with one steak at a time, lay the steak between two sheets of parchment or wax paper and flatten with a meat pounder to 1/8-inch thickness. Season with flattened steaks with salt and pepper.
- Spread 1 cup flour on a large plate. Season with flour with salt and pepper. In a large bowl, whisk together the buttermilk and egg.
- Again, working one steak at a time, dip the steak in the flour, lightly coating both sides. Next, dip the steak in the buttermilk mixture, letting any excess drip off. Then dip the steak in flour once more, lightly but completely coating the steak; shake off any excess flour. Set the coated steaks on a baking sheet until ready to use.
- Heat the bacon fat or butter in a medium saucepan. Once it's hot, add the remaining 7 tablespoons flour, and whisk until smooth. Cook over medium low heat for 1 to 2 minutes. Whisk in the milk, then the cream, bring to a boil -- whisking all the time -- then reduce the heat and let the gravy simmer until thickened, 3 to 5 minutes. Season with salt and pepper.
- Meanwhile, cover the base of a large iron skillet with 1/8-inch canola oil. Place over medium high heat. Once the oil is hot, add as many steaks as will fit (probably just one or two), and brown on both sides, about 2 minutes per side. Do the rest in batches. A splatter guard comes in handy if you don't want your stove covered in beef fat. As the steaks finish cooking, set them aside on a baking sheet.
- When the steaks are nearly finished, whisk the gravy and add the sage. Season to taste with salt and pepper.
- Serve each steak with a ladleful of gravy.
- This recipe is a Community Pick!
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over 1 year ago Robyne Jane
Im studying for exams and I need to eat this right now - comfort food. This recipe looks great, I could do this I reckon. My sister ordered this in a resturant once and was really surprised it wasn't chicken (we're Australian). Maybe once my exams are finished I will cook more than noodles...
over 1 year ago amanda
Amanda is a co-founder of Food52.
Yes, hope you'll give it a try!
over 2 years ago RisaCooks
This looks so good, I wish I could taste it right through the monitor. OMG. Can I have a piece with some of that amazing gravy?
over 2 years ago amanda
Amanda is a co-founder of Food52.
Just a few ingredients, a little time in the kitchen, and it's all yours!
over 2 years ago Jennyshusband
As the son of Jenny's in-laws (a.k.a. Jenny's husband), I can say that I long for the memories that good chicken fried steak will evoke. I hope that Jenny will get on the case soon. Gravy is mandatory. Plus biscuits, also with gravy.
over 2 years ago amanda
Amanda is a co-founder of Food52.
Ack -- I forgot biscuits!
over 2 years ago Queen of Spoons
Oh you have to at least have a little gravy! I usually order mine on the side so I can just dip a bite into it rather than having it smothered (as it is usually served).
This is definitely one of those worth it very occasional splurge meals. Most places around here (Central Texas) also offer a chicken breast version (also pounded out flat). This sounds like a great version!
over 2 years ago amanda
Amanda is a co-founder of Food52.
Enjoy!