EFK Tested
EFK Country Chicken Fried Steak with Cream Gravy
EFK Country Chicken Fried Steak with Cream Gravy is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 25 min
- Cook
- 25 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Set up two shallow bowls. In the first, combine flour, salt, black pepper, garlic powder, and smoked paprika. In the second, whisk eggs with 1/2 cup whole milk. Pat cube steaks dry. Dredge each steak first in seasoned flour, then egg-milk mixture, then seasoned flour again, pressing the final coating firmly onto the meat. Let coated steaks rest briefly while the de Buyer skillet and oil heat. Add enough high-heat oil for shallow frying and heat over medium-high heat. Fry steaks in batches without crowding until the coating is deeply golden and crisp and the beef is cooked safely. Transfer to a wire rack rather than stacking so the crust stays crisp.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 14-inch carbon-steel skillet; shallow dredging bowls; tongs; whisk; wire cooling rack over sheet pan; instant-read thermometer; BlueStar range.
Food safety & storage
Use caution when shallow frying and never leave hot oil unattended. Cook beef using safe food-handling practices. Refrigerate leftovers promptly and use within 3–4 days. Store gravy separately when practical. Reheat steak uncovered in a hot oven or air fryer to restore crispness and reheat gravy gently on the range, thinning with a little milk if needed.
View this recipe on the original EFK website ↗