Chicken-fried Steak

| Texas cuisine

Category: Beef  ·  Serves 2

Ingredients

• White flour as needed plus 3 tbsp
• 2 tbsp freshly-ground black pepper
• 1 tbsp kosher salt
• 2 eggs, beaten
• 1 cup whole milk, combined with ¼ cup heavy cream
• 3 ea. beef steaks, ½ inch thick
• 3 tbsp bacon drippings, divided
• 2 tbsp smoked paprika
• ⅓ cup chicken broth

Instructions

1. Pour 2 tbsp drippings into a 12-inch cast-iron skillet. Preheat the pan over medium high heat. Wet hand, drip 1 drop of water in pan to test the heat. If it sizzles, it's hot enough.
2. Trim each steak.
3. Beat eggs with seasonings, then dip steaks into eggs.
4. Thoroughly dredge steak in flour on both sides.
5. When the pan is hot enough, put steaks in pan in a triangle formation. Fry until golden brown, about 4 minutes per side.
6. Remove steak(s) from pan and place in a 200°F oven.
7. Pour remaining drippings into pan and lower heat to medium. Add flour and cook, whisking, until light blonde color is achieved.
8. Add chicken broth to pan, and whisk to deglaze pan. Add cream mixture and bring to a boil. Reduce heat to low and cook until gravy coats back of spoon. Don't let the gravy get too thick.
9. Drizzle gravy over steaks and serve.

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