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Lonestar Chicken Fried Steak

BeefDinnerStove-Top

Time: 1 hour

Yield: 4 servings

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About

Every state has its own take on the classic chicken fried steak. Lonestar Chicken Fried Steak comes from the Friendship state itself, Texas, and it features a gravy that you just have to taste to believe: lusciously thick and sweet with plenty of savory steak flavors and just a hint of citrus brightness elevates the dish to a new level. Of course, Lonestar Chicken Fried Steak wouldn't be complete without the crunchy, golden brown fried steaks, just bursting with beefiness. It's like a whole other dinner.

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Ingredients

  • For the steaks:
  • 4 (1/2-inch-thick) steaks, eye of round
  • 3 cups all-purpose flour
  • 1 tablespoon seasoning salt
  • freshly cracked black pepper, to taste
  • 2 tablespoons cornstarch
  • 3 eggs
  • 1/4 cup milk
  • 1/4 liter canola oil, for frying
  • salt, to taste
  • For the gravy:
  • 3-4 tablespoons oil, reserved from the pan you cooked the steaks in
  • 4 tablespoons seasoned flour, preferably reserved from breading the steaks
  • 2 (12-ounce) cans of evaporated whole milk
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • thyme, optional, for garnish

Directions

Step 1 -Use parchment paper or butcher's paper to wrap the steaks.

Step 2 -Pound the steaks flat to 1/4-inch thickness using a meat tenderizer or a heavy bottom pan.

Step 3 -Combine the flour, seasoning salt, pepper, and cornstarch in a shallow bowl, whisking it all together.

Step 4 -In a glass dish big enough to dunk a whole steak, combine the eggs and the milk and whisk into a thin mixture similar to an egg wash.

Step 5 -Dip the steaks, one at a time, into the flour mixture, shaking off the excess.

Step 6 -Dip the flour-coated steaks into the egg wash, and then back into the flour.

Step 7 -Place the coated steaks onto a baking sheet.

Step 8 -Transfer all of the coated steaks to the fridge to chill until the flour binds and develops, about 30 minutes.

Step 9 -Reserve 4 tablespoons of the seasoned flour, discarding the rest.

Step 10 -Preheat the oven to 225 degrees F.

Step 11 -Place a cookie sheet inside the oven as it preheats.

Step 12 -Fill a cast-iron skillet about halfway with the canola oil.

Step 13 -Heat the oil to 350 degrees F over medium-high heat.

Step 14 -Using tongs, place the steaks in the oil, cooking in batches until the steaks are golden-brown all over, about 4-5 minutes per side.

Step 15 -Immediately salt both sides of the steaks when you remove them from the cast-iron skillet and transfer them to the preheated baking sheet. Keep the steaks in the oven until ready to serve.

Step 16 -Drain all but 3-4 tablespoons of the frying oil from the skillet, reserving the rest in the skillet. Reduce the heat to low.

Step 17 -Sprinkle the reserved flour into the cooking oil, whisking until a golden-brown paste forms.

Step 18 -Slowly whisk in 1 can of the evaporated milk, whisking until thoroughly combined.

Step 19 -Turn the heat to medium and whisk until the gravy starts to thicken and simmer.

Step 20 -Add as much of the remaining evaporated milk as you prefer, adding more for a thinner gravy.

Step 21 -Add the lemon juice, garlic powder, onion powder, and salt. Top the gravy with black pepper and thyme.

Step 22 -Serve the steaks with the gravy.

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