Fried Steak with Gravy
Michael Symon's Chicken Fried Steak
- 2 pounds Cube Steak or Bottom Round (pounded; tenderized to 1/4-inch thickness)
- Freshly Ground Pepper
- 1 cup Flour
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Chipotle Powder
- 3 Eggs (beaten)
- 1/4 cup Milk
- Canola or Vegetable Oil
- 1 tablespoon Butter
- 3 tablespoons Flour
- 1 teaspoon fresh Thyme
- 3 cups Whole Milk
- 1 Lime (zest and juice)
- For the steak, begin with setting up an assembly line of dishes. In the first dish, whisk together the eggs with 1/4 cup milk. In the second dish, whisk together the flour with the paprika and chipotle powder and season it well with salt and freshly ground black pepper. Have one clean plate at the end to receive the breaded meat.
- Season the meat on both sides with salt and freshly ground black pepper. Working with one piece at a time, place in the flour mixture. Turn to coat, shaking off any excess then place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, 2 to 3 minutes per side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy, when the grease is hot, sprinkle the 3 tablespoons of flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the thyme and season with salt and freshly ground black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes, adding slightly more milk if the gravy becomes too thick. Taste again to check seasoning. When the gravy is ready, turn off the heat and stir in the lime juice and zest. Serve the steak with gravy spooned over the top.