Classic Chicken Fried Steak

Ingredients

• 1 tsp. garlic powder
• 4 ½ tsp. kosher salt, divided, plus more to taste
• 2 tsp. black pepper, divided, plus more for garnish
• 4 (6-oz.) cube steaks (see note at bottom right)
• ⅔ cup finely crushed round buttery crackers (such as Ritz, from 16 to 18 crackers)
• 1 ½ cups plus 3 Tbsp. all-purpose flour, divided
• 2 large eggs
• 2 ½ cups plus 2 Tbsp. whole milk, divided
• 3 cups vegetable oil

Instructions

1. 1Preheat the oven to 200°F. Combine the garlic powder, three teaspoons of salt, and one and a half teaspoons of black pepper in a small bowl.
2. 2Season both sides of the cube steaks evenly using two and a half teaspoons of the prepared spice mixture.
3. 3Mix the crushed crackers, one and a half cups of flour, and the remaining three teaspoons of the seasoning blend in a shallow dish.
4. 4Beat the eggs and two tablespoons of milk together in a separate shallow bowl until fully blended.
5. 5Warm the vegetable oil in a large cast-iron skillet over medium heat until it reaches 325°F. Coat one steak at a time in the flour mixture and tap off any extra.
6. 6Submerge the floured steak into the egg wash and let the excess liquid fall away. Press the meat back into the flour mixture to create a thick, even coating on both sides.
7. 7Gently lower two breaded steaks into the hot oil. Fry them for three to five minutes per side until they develop a rich golden brown crust.
8. 8Monitor the heat to keep the oil at a steady 325°F. Move the cooked steaks to a plate lined with paper towels and season lightly with salt.
9. 9Move the drained steaks to a wire rack placed over a baking sheet and hold them in the warm oven. Repeat the breading and frying process with the last two steaks.
10. 10Pour off the excess fat from the skillet. Keep exactly one quarter cup of the liquid drippings along with all the browned bits left in the pan.
11. 11Place the reserved drippings and solids back into the skillet over medium-low heat. Whisk the remaining three tablespoons of flour directly into the fat.
12. 12Stir the flour mixture continuously for about one minute until it bubbles and smells toasted. Slowly whisk in the remaining two and a half cups of milk, then bring the gravy to a gentle simmer over medium heat.
13. 13Lower the heat to medium-low and simmer the gravy for six to seven minutes, stirring frequently until it thickens. Mix in the final one and a half teaspoons of salt and half a teaspoon of black pepper.
14. 14Arrange the warm steaks on a large platter and serve right away with the hot pan gravy. Finish the dish with a generous pinch of cracked black pepper.
15. 15Pound the beef with a meat mallet until tender and flattened if you are preparing your own cube steaks from scratch.

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