Abigail's Recipes - Chicken Fried Steak
Both Elizabeth and Rosemary cooked up this dish for Jack in Abigail's cafe
For the Steak:
- 1 lb. Cube Steak
- ¾ cup Unbleached All-Purpose Flour
- ¼ teaspoon Cayenne
- ¼ teaspoon dried Thyme
- ½ teaspoon Kosher Salt
- ¼ teaspoon ground Black Pepper
- 1 Egg plus 3 Tablespoons water
- 1 cup Oil for Frying
Ingredients for Gravy:
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Unbleached All-Purpose Flour
- 1 Cup Cold Whole Milk
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Cayenne Pepper
- ¼ tsp. Dried Thyme
Directions for Steak:
- Preheat a cast iron pan on medium heat.
- Place the flour on a dinner plate. Add seasonings and blend. Set Aside.
- In a shallow bowl whisk the egg and water with a pinch of salt and pepper. Set aside.
- Season the beef steaks with salt and pepper to taste. Place the steak in the flour plate. Press on the meat so the flour sticks it. Lift off the plate and gently shake off any excess flour.
- Place the steak in the shallow bowl and let the egg mixture wash over the meat covering the flour layer. Lift out of the shallow bowl with a fork and place in the flour plate again. Gently shake the plate so some flour lies on the top and gently press the flour onto the steak. Flip over the steak and repeat the procedure.
- Add the oil to the cast iron pan. Raise heat to medium high.
- When all of your steaks are dredged, set up your cooling rack or platter for the finished dish.
- Gently place the dredged steak in the pan with the hot oil away from you. Doing this will avoid any hot oil spattering. (*If you are not able to fit all of the steaks in the pan at one time, reserve some of the oil for the second batch.)
- Fry each side for 3-4 minutes. Place on a platter or cooling rack.
- Drain the pan of the frying oil. Put back on the stove on low heat.
Directions for Gravy:
- Add the cold butter to the frying pan along with the flour.
- Stir with a wooden spoon slowly for about 8 min until the flour taste cooks out. The mixture will slowly cook and turn a light caramel color.
- Raise the heat to medium and whisk in the cold milk. Make sure the milk is cold, as this will avoid any lumps in your gravy.
- Let the milk come to a boil and the gravy will slowly start thickening.
- Bring down the heat to low and add your seasonings. Taste and adjust the seasonings if needed.
Recipe courtesy of Laura P. Ramirez