Chicken Fried Steak With Peppered Cream Gravy

Recipe by Nimz_
READY IN: 40mins


  • 8
    (8 ounce) top sirloin steaks (1/2 inch thick) or (8 ounce) top round steaks (1/2 inch thick)
  • salt & freshly ground black pepper
  • 1
    cup all-purpose flour, more as needed
  • 18
    teaspoon cayenne pepper
  • 2
    large eggs, beaten
  • vegetable oil (for frying)
  • For the Peppered Cream Gravy
  • 3
    tablespoons all-purpose flour
  • salt & freshly ground black pepper
  • 1 12
    cups milk, at room temperature


  • Pat the steaks dry and season with salt and pepper.
  • Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
  • Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
  • Dredge again in the flour, shaking off any excess.
  • Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
  • Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
  • When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
  • Remove the steaks and keep warm.
  • For the gravy:
  • Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
  • Reduce the heat to medium, and add the flour, salt and pepper.
  • Cook for 2-3 minutes, stirring constantly, until the flour is light golden.
  • Slowly whisk in the milk, about 1/2 cup at a time.
  • Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
  • Season again with salt and pepper, if necessary.
  • Serve the gravy over the chicken-fried steaks.


“Good old Southern Comfort Food at its best.”