Ingredients:
- 1 ½ pounds (680g) beef round steak, about ½ inch (1.2cm) thick
- 1 cup (120g) all-purpose flour
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- ¼ cup (60ml) milk
- ½ cup (120ml) vegetable oil, for frying
- ¼ cup (60ml) reserved cooking oil from frying the steak
- ¼ cup (30g) all-purpose flour
- 3 cups (720ml) whole milk
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
- Pinch of cayenne pepper (optional)
Instructions:
- Tenderize the steak using a meat mallet until it's about ¼ inch (0.6cm) thick. Cut into 4 serving-sized pieces.
- In a shallow dish, combine flour, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, and paprika. In another dish, whisk together eggs and milk.
- Dredge each steak in the flour mixture, then dip into the egg mixture, and then back into the flour mixture, ensuring it's fully coated. Place breaded steak on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Carefully place the breaded steaks in the hot oil, being careful not to overcrowd the pan.
- Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C for medium-rare, 160°F/71°C for medium). Transfer to a wire rack to drain excess oil.
- Remove all but ¼ cup of the cooking oil from the skillet. Over medium heat, whisk in flour until a smooth paste forms (a roux). Cook for 1-2 minutes, stirring constantly, until lightly golden.
- Gradually whisk in milk, starting with a small amount to prevent lumps. Continue whisking until the gravy is smooth and thickened.
- Season with remaining salt and pepper, and cayenne pepper, if using. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the gravy reaches your desired consistency.
- Spoon gravy over the Country Fried Steak and serve immediately.