Chicken Fried Steak with Cream Gravy (Wyoming)

In Wyoming, simply grilling steak is not sufficient: It is tenderized, dredged in an egg mixture and flour and then pan-fried until it has a crispy, breaded exterior. Not indulgent enough for you? Serve your chicken fried steak with cream gravy.

Chicken Fried Steak:
8 (6 oz) rib eye steaks, ½” thick (~ 3 lbs)
¾ cup milk
1 egg, beaten
2-3 cups all-purpose flour, unbleached
2 tsp. seasoning salt
1 tsp. black pepper, freshly ground 
Canola oil

Cream Gravy:
3 Tbsp. all-purpose flour, unbleached
2 cups milk, cold
sea salt
black pepper, freshly ground

For the Steak:  
Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to ¼” thick.

Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about ½” up the pan. Heat over medium-high heat.

Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2-3 minutes. Flip the steaks and cook another 2-3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.

Make the Gravy:  
Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.

Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 Tbsp. behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly.

Cook until the gravy comes to a boil. Season with salt and pepper.

Serve with chicken fried steak.

Makes 8 servings.