by amanda
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my 118 recipes »
Photo by Sarah Shatz
Four 1/4-inch thick ribeye steaks Ask a question about this ingredient
Salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
1 cup plus 7 tablespoons all-purpose flour Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 tablespoons rendered bacon fat or butter Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1 teaspoon finely chopped sage Ask a question about this ingredient
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.
Ask a question about this stepSpread 1 cup flour on a large plate. Season with flour with salt and pepper. In a large bowl, whisk together the buttermilk and egg.
Ask a question about this stepAgain, 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.
Ask a question about this stepHeat 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.
Ask a question about this stepMeanwhile, 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.
Ask a question about this stepWhen the steaks are nearly finished, whisk the gravy and add the sage. Season to taste with salt and pepper.
Ask a question about this stepServe each steak with a ladleful of gravy.
Ask a question about this stepThis 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?
Just a few ingredients, a little time in the kitchen, and it's all yours!
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.
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!
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
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There's nothing like flattening a piece of steak with a meat pounder after a long day at work.
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Peeking to see if it's the right thickness.
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Who put an egg in my buttermilk?
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Whisking the egg and buttermilk.
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Veiny sage.
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Measuring bacon fat for the sage gravy.
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Slicing sage.
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Making a roux with bacon fat and flour.
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Adding milk to the roux. Next you add cream, then let it simmer, while you...
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...prep the meat. Get your flattened meat, buttermilk mixture and plate of flour ready.
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First dip the meat in flour, then the buttermilk.
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Then coat it in flour a second time.
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Get both sides and all the nooks and crannies!
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It's best to cook it in 1/8-inch oil (I used canola) in an iron skillet.
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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.
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Speaking of sage gravy, here it is, thick and ready to go!
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Chicken fried steak is yours!
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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...