A delightful twist on the classic chicken-fried steak, this recipe offers a crispy, flavorful crust paired with a rich, creamy gravy.
Season the tenderized beef steaks with a pinch of salt and black pepper on both sides.
Let the steaks rest for a few minutes after seasoning to allow the flavors to penetrate.
In a mixing bowl, combine the flour, baking powder, salt, and black pepper.
Mix thoroughly to ensure even distribution of the baking powder for a consistent crust.
In another bowl, whisk together the milk and eggs until well blended.
Whisk vigorously to incorporate air, which helps create a lighter coating.
Dredge each steak in the flour mixture, then dip into the milk mixture, and coat again in the flour mixture.
Press the flour mixture onto the steak to ensure a thick, even coating.
Heat oil in a skillet to 360°F and fry the steaks for 3-4 minutes on each side until golden brown.
Use a thermometer to maintain the oil temperature for even frying.
Remove the steaks and place them on a wire rack set over a jellyroll pan. Keep warm in a 225°F oven.
Keeping the steaks warm prevents them from becoming soggy while you prepare the gravy.
Carefully drain the skillet, leaving 1 tablespoon of drippings and any cooked bits.
The cooked bits add depth of flavor to the gravy.
Whisk together the milk, flour, salt, and black pepper, then add to the skillet. Cook over medium-high heat, whisking constantly, until thickened.
Whisking constantly prevents lumps and ensures a smooth gravy.
Serve the steaks hot with the creamy gravy poured over them.
Garnish with a sprinkle of fresh parsley for a pop of color and freshness.
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