Entree: United States – Texas Cuisine – Chicken-Fried Steak

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 cube steaks (tenderized round or top round), approx. 6 oz (170 g) each
- Kosher salt and freshly ground black pepper
- 2 cups (240 g) all-purpose flour, divided
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 2 cups (480 ml) vegetable oil or peanut oil (for frying)
- 3 tbsp (45 g) unsalted butter (for gravy) or reserved pan fat
- 1/4 cup (30 g) all-purpose flour (for gravy)
- 2 cups (480 ml) whole milk
- 1 tsp (5 ml) hot sauce (optional)
- Fresh parsley, chopped (optional, for garnish)

Mashed potatoes
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk (warmed)
- Salt to taste

Sautéed green beans
- 1 lb (450 g) fresh green beans, trimmed
- 4 slices bacon, approx. 2–3 oz (60–85 g)
- 1/2 small onion, thinly sliced
- 1 tbsp (15 ml) apple cider vinegar or lemon juice
- Salt and pepper to taste

Instructions

Short Description:
A Texas-style breaded and pan-fried beef steak served with a peppery creamy "country" gravy, accompanied by mashed potatoes and sautéed green beans to make a complete main-course meal.

Regional Notes:
This Texas version uses tenderized cube steaks breaded and double-dredged, fried in hot oil and finished with a white milk-based gravy seasoned with lots of black pepper — a hallmark of Southern and Texas home-cooking. The plate is completed with classic starchy and vegetable sides (mashed potatoes and green beans) so it stands alone as an entree.

1. Start the potatoes: place potatoes in a large pot, cover with cold water and 1 tsp salt, bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain and keep warm.
2. Make the breading station: in a shallow bowl whisk eggs and buttermilk together. In a wide plate or shallow dish combine 1 3/4 cups (210 g) of the flour, garlic powder, onion powder, smoked paprika, cayenne (if using), 1 tsp salt and 1 tsp black pepper.
3. Season the steaks lightly on both sides with salt and pepper. Dredge each steak first in the seasoned flour (coating all over), shake off excess, dip into the egg-buttermilk, then press back into the seasoned flour to double-coat. Place on a wire rack and let rest 10 minutes to set the crust.
4. Heat oil: pour oil into a large heavy skillet (cast-iron recommended) to a depth of about 1/2 inch, and heat over medium-high until shimmering and around 350°F (175°C). If you don't have a thermometer, a small piece of bread should sizzle and brown in about 45–60 seconds.
5. Fry the steaks in batches without crowding: add 1–2 steaks and fry until deep golden brown, about 3–4 minutes per side. Adjust heat as needed to avoid 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 remaining steaks.
6. While steaks fry, mash the potatoes: return drained potatoes to the pot, add butter and warmed milk, mash until smooth and season with salt to taste. Keep covered and warm.
7. Make the gravy from the skillet drippings: after frying the last batch, carefully pour off excess oil leaving about 2–3 tbsp fat and any fond in the skillet; add the 3 tbsp butter and heat over medium. Sprinkle in 1/4 cup (30 g) flour and whisk to form a roux, cooking 1–2 minutes until lightly golden. Gradually whisk in 2 cups (480 ml) milk, scraping browned bits from the pan, and simmer until thickened, 3–5 minutes. Season generously with salt and lots of freshly ground black pepper (start with 1/2 tsp salt and 1/2 tsp pepper), add hot sauce if using, and adjust seasoning.
8. Prepare the green beans: while gravy thickens, cook bacon in a medium skillet over medium heat until crisp; remove and crumble, leaving bacon fat in pan. Add sliced onion and sauté 2–3 minutes until softened, add green beans and 1–2 tbsp water, cover and cook 6–8 minutes until beans are tender-crisp. Stir in apple cider vinegar, crumbled bacon, and season with salt and pepper.
9. Plate and serve: place a steak on each plate, spoon hot country gravy over the steak (and a little over mashed potatoes if desired). Serve with a scoop of mashed potatoes and a portion of green beans on the side. Garnish with chopped parsley if desired.