Servings 4





2 pounds boneless sirloin beef tip steaks cut into 4 pieces


1/2 cup flour


2 teaspoons fresh ground black pepper, divided


2 teaspoons salt, divided


1/2 teaspoon paprika


1/2 teaspoon onion powder


1/2 teaspoon garlic powder


1/2 teaspoon baking soda


1/2 teaspoon baking powder


½ teaspoon cornstarch


1/2 cup buttermilk


½ teaspoon red pepper flakes


1 egg


½ cup vegetable oil +/-



Chicken Fried Steak Gravy


4 tablespoons butter


4 tablespoons flour


2 cups whole milk


1/2 cup heavy whipping cream


salt and pepper to taste






Sprinkle 1/4 teaspoon each of the salt and pepper on each side of the steaks.


Place steaks on a plate, uncovered and place in the icebox for 24 hours.


At the end of 24 hours, pound the steaks with the edge of an ironstone saucer or plate or a meat mallet.


Create the dredge by whisking together the flour, the remaining teaspoon of black pepper and salt, paprika, baking soda, and baking powder.   Reserve.


In a separate bowl, wide enough to accommodate the steak pieces, whisk together buttermilk, red pepper flakes, and egg. Set aside.


Coat the steaks in the dredge.


Gently shake off the excess dredge.


Dip each piece of steak in the wet ingredients.


Allow any excess liquid to drain off and dredge the steaks in the dry ingredients. Gently shake again to remove any excess flour.


Place steaks on a clean plate.


Make sure each steak is entirely breaded. 


Allow steaks to rest on the counter for 10 minutes.


Preheat oven to 225 to 250 F.


Heat a large cast iron skillet over medium-high heat.


When the skillet is hot, add oil to a 1/4” depth in the skillet.


When the oil begins to shimmer, place one to two steaks into the skillet. Do not allow the steaks to touch.


Fry that side until golden brown (3-4 minutes).


Gently turn the steak(s) over. Be careful not to disturb the breaking.  Fry the remaining sides. 


Remove finished steaks from the skillet and drain on a rack over an ovenproof dish.


Place in preheated oven.  Fry the other pieces of steak.





Turn skillet heat to medium.


Heat the milk and cream. Do not boil.


Pour any remaining grease from the skillet and reserve. Leave the fond in the bottom of the pan.


Add the butter to the skillet and allow to melt.


When the butter begins to bubble, sift the 4 tablespoons of flour over the top of the butter and whisk to combine.


Continue to whisk the flour slowly until it turns golden, not brown.


Slowly add the milk mixture to the skillet, whisking constantly.


Continue whisking until the gravy is smooth (fond may make some lumps). If the gravy is too thick, add tablespoons of milk while whisking until the gravy is the desired consistency.   If it is too thin, simmer, whisking until the desired consistency is reached.


Season with salt and pepper to taste.


Plate steaks. Garnish.


Place the gravy in a gravy boat.


Serve chicken fried steak with gravy, mashed potatoes and sauteed onions.