Hearty Classic Chicken Fried Steak

• Milk540ml whole milk
• Egg2 large eggs
• Flour200g all-purpose flour
• Beef600g beef cube steak
• Oil500ml vegetable oil
• Salt1½ teaspoons salt
• Pepper1½ teaspoons black pepper

How to Make It

• 1

  Pound 4 cube steaks between two pieces of plastic wrap until about 1/4 inch thick. Season both sides generously with salt and pepper.

• 2

  Set up a dredging station: In one shallow dish, whisk 2 large eggs with 60 ml milk. In another shallow dish, combine 185 g all-purpose flour, 1 tsp salt, and 1 tsp black pepper.

• 3

  Dredge each steak first in the flour mixture, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally dredge again in the flour mixture, pressing to ensure a good coating.

• 4

  Heat 1/2 inch of vegetable oil in a large cast-iron skillet over medium-high heat to 350°F (175°C). Carefully place 1-2 steaks in the hot oil without overcrowding.

• 5

  Fry for 3-4 minutes per side until golden brown and cooked through. Remove and place on a wire rack over paper towels to drain. Repeat with remaining steaks.

• 6

  To make the gravy, remove all but 2 tbsp oil from the skillet. Whisk in 2 tbsp flour and cook for 1 minute. Gradually whisk in 480 ml milk and cook, stirring constantly, until thickened. Season with salt and pepper. Serve steaks immediately with gravy.