Chicken Fried Steak and Gravy (Oklahoma)

Steak cubes coated in flour and fried up in chicken fat and spices and served with thick gravy. Sound good? This dish is also served with potatoes and vegetables and is an absolutely filling meal. This recipe actually originated in Texas, but has been taken on whole-heartedly by Oklahoma locals.

1¼ cups all-purpose flour, unbleached, divided
2 large eggs
1½ cups milk, divided
4 (6 oz) beef cube steaks
1¼ tsp. sea salt, divided
1 tsp. black pepper, freshly cracked, divided
oil, for frying
1 cup water

Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and ½ cup milk until blended. Sprinkle steaks with ¾ tsp. each sea salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.

In a large cast-iron or other heavy skillet, heat ¼” of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°F, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.

Remove all but 2 Tbsp. oil from pan. Stir in the remaining ¼ cup flour, ½ tsp. sea salt and ¼ tsp. black pepper, freshly cracked until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

Serve with steaks.

Makes 4 servings.