David's Chicken-Fried Steak With Redeye Gravy

Total Time
2hrs 12mins
Prep 2 hrs
Cook 12 mins

Southern Living; from Chef David Bull, Second Bar + Kitchen, Austin, TX

Ingredients Nutrition


  1. Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet.
  2. Lightly pound steak, using textured side of meat mallet.
  3. Wrap tightly with plastic wrap, and chill 1hour.
  4. Combine flour and next 3 ingredients in a bowl.
  5. Wish together eggs and next 2 ingredients in a separate bowl.
  6. Sprinkle both sides of steaks with salt and black pepper.
  7. Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess.
  8. Repeat procedure two more times.
  9. Fry steaks, 1 at a time, in hot oil in a nonstick skillet over med-high heat 4-6 minutes on each side or until golden.
  10. Drain on a wire rack in a jelly-roll pan.
  11. Serve with Redeye Gravy--melt butter in a large saucepan over medium heat; add bacon and cook, stirring occasionally 5-7 minutes or until done.
  12. Add ham and next 3 ingredients; saute 3-4 minutes or until onion is translucent.
  13. Decrease heat to med-low; add flour.
  14. Cook, stirring constantly, 3-5 minutes or until golden brown.
  15. Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally.
  16. Decrease heat to low.
  17. Simmer, stirring often, 14-18 minutes or until thickened.
  18. Remove from heat; stir in chives and pepper.