Entree: United States – Rocky Mountain United States — Wyoming – Chicken Fried Steak with Gravy

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 4 cube steaks, approx. 6 oz (170 g) each
- Kosher salt, 2 tsp (10 g), divided
- Freshly ground black pepper, 2 tsp (4 g), divided
- 2 cups (240 g) all-purpose flour, divided (for dredge and gravy)
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (optional, for a touch of heat)
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 ml) whole milk (for egg wash adjustment, optional)
- 1/2 cup (120 ml) vegetable oil, plus extra if needed, for frying
- 2 tbsp (28 g) unsalted butter (optional, added to fry oil for flavor)
- 1/4 cup (30 g) all-purpose flour (for gravy roux)
- 2 cups (480 ml) whole milk (for gravy)
- 1/2 cup (120 ml) heavy cream (for creaminess)
- Additional kosher salt and black pepper to taste for gravy
- 2 lb (900 g) russet potatoes, peeled and cut into 1–2 inch (2–5 cm) chunks
- 4 tbsp (57 g) unsalted butter (for mashed potatoes)
- 1/2 cup (120 ml) whole milk (for mashed potatoes), warmed
- 1/2 tsp (2 g) garlic powder (for mashed potatoes)
- 1 lb (450 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) unsalted butter (for green beans)
- 2 cloves garlic, minced
- Optional garnish: chopped fresh parsley or chives

Instructions

Short Description:
Crispy, breaded cube steaks pan-fried and served with a creamy white gravy made from the pan drippings, accompanied by buttery mashed potatoes and sautéed green beans for a complete Wyoming-style main course.

Regional Notes:
Wyoming's version emphasizes an extra-crispy breading and a rich, creamy white gravy finished with the pan drippings from the steak for robust flavor. Unlike lighter Southern variants, this Rocky Mountain version often arrives heartier and plated as a full meal with mashed potatoes and a simple green vegetable.

1. Prep: Pat cube steaks dry and season both sides with 1 tsp (5 g) kosher salt and 1 tsp (2 g) black pepper. Set up a dredging station: in one shallow bowl whisk eggs with buttermilk (and the 1/2 cup (120 ml) milk if using); in a shallow dish combine 2 cups (240 g) flour, garlic powder, onion powder, cayenne (if using), and remaining 1 tsp (5 g) salt and 1 tsp (2 g) black pepper.
2. Bread the steaks: Dredge each steak in the seasoned flour, shaking off excess; dip into the egg-buttermilk mixture; return to the flour and press to adhere a good coating. Place on a wire rack while you heat the oil (this keeps the breading crisp).
3. Start potatoes: Place potato chunks in a large pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 15–20 minutes. Drain well and return to the pot to steam briefly off the heat.
4. Heat fat for frying: In a large cast-iron or heavy skillet, add 1/2 cup (120 ml) vegetable oil and 2 tbsp (28 g) butter. Warm over medium-high heat until shimmering and butter is foaming (oil temperature about 350°F / 175°C). If you have a thermometer, maintain around 325–350°F (160–175°C) while frying.
5. Fry the steaks: Working in batches if needed, carefully add steaks to the hot fat. Fry until deep golden brown and crisp, about 3–4 minutes per side. Adjust heat to prevent burning. Transfer cooked steaks to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish cooking and make gravy.
6. Reserve pan drippings: After removing the last steak, carefully pour off excess oil leaving about 3 tbsp (45 ml) fat and the brown bits (fond) in the skillet — these drippings are the base for the gravy.
7. Make the gravy: Reduce heat to medium. Sprinkle 1/4 cup (30 g) flour into the reserved fat and whisk to form a roux; cook, whisking constantly, 1–2 minutes until lightly golden (do not burn). Gradually whisk in 2 cups (480 ml) whole milk and 1/2 cup (120 ml) heavy cream, smoothing lumps. Bring to a gentle simmer and cook until thickened, 4–6 minutes. Taste and season with salt and plenty of freshly ground black pepper (country-style gravy is pepper-forward). If gravy becomes too thick, thin with a little extra milk.
8. Finish mashed potatoes: While gravy thickens, mash the drained potatoes with 4 tbsp (57 g) butter, 1/2 cup (120 ml) warmed milk, and 1/2 tsp (2 g) garlic powder. Season to taste with salt and pepper; keep warm.
9. Sauté green beans: In a separate skillet, heat 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter over medium-high heat. Add trimmed green beans and sauté 4–6 minutes until bright and tender-crisp. Add minced garlic during the last 1 minute and season with salt, pepper, and a squeeze of lemon if desired.
10. Plate and serve: Spoon mashed potatoes onto each plate, place a chicken fried steak atop the potatoes or beside them, and generously ladle the creamy pan-dripping gravy over the steak (and potatoes, if desired). Add a portion of green beans and garnish with chopped parsley or chives. Serve immediately.