How to Make Ree's Chicken Fried Steak

Ingredients

• 1.5 lb Cube Steak (cut into 4 pieces, about 1/2‑inch thick)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1/4 tsp Cayenne Pepper (optional for heat)
• 1/2 tsp Paprika (sweet paprika)
• 1 cup All‑Purpose Flour (for breading and gravy)
• 2 Egg (large, beaten)
• 1 cup Whole Milk (full‑fat for richer gravy)
• 1/4 cup Vegetable Oil (high smoke‑point oil for frying)
• 2 tbsp Unsalted Butter (for color and flavor in the pan)
• 1/2 tsp Seasoned Salt (optional, adds extra flavor to breading)
• 1/2 tsp Black Pepper (extra) (added to gravy at the end)

Instructions

1. Season the Steak

   Pat the cube steaks dry, then season both sides with 1 tsp salt and 1 tsp black pepper. Let rest while you prepare the breading.

   Time: PT5M

2. Prepare the Breading Station

   In a shallow dish combine 1 cup flour, 1/2 tsp seasoned salt, 1/2 tsp paprika, 1/4 tsp cayenne, and a pinch of black pepper. In a second dish whisk together 2 beaten eggs with 1 cup whole milk.

   Time: PT5M

3. Bread the Steaks

   Dredge each steak in the seasoned flour, shaking off excess. Dip into the egg‑milk mixture, then back into the flour for a second coating. Set the breaded steaks on a plate while you heat the pan.

   Time: PT5M

4. Heat the Skillet

   Add 1/4 cup vegetable oil and 2 tbsp butter to the large skillet. Heat over medium‑high heat until the butter foams and the oil shimmers (about 350°F).

   Time: PT3M

   Temperature: 350°F

5. Fry the Steaks

   Place the breaded steaks in the hot skillet (do not overcrowd). Fry 2–2½ minutes per side, or until golden brown and the internal temperature reaches 145°F. Transfer to the paper‑towel‑lined plate and keep warm.

   Time: PT10M

   Temperature: 350°F

6. Make the Gravy – Degrease Pan

   Remove most of the excess oil from the skillet, leaving about 2‑3 tbsp of drippings. Return the skillet to medium heat.

   Time: PT2M

   Temperature: medium

7. Make the Gravy – Flour Paste

   Sprinkle 2‑3 tbsp of the seasoned flour used for breading into the pan. Stir continuously to form a smooth paste; it should look thick and no longer oily.

   Time: PT2M

   Temperature: medium

8. Whisk in Milk

   Gradually whisk in 1 cup whole milk, increasing the heat slightly. Continue whisking until the mixture thickens into a velvety gravy, about 4‑5 minutes. Season with additional salt if needed and finish with 1/2 tsp black pepper.

   Time: PT5M

   Temperature: medium

9. Serve

   Plate each steak, spoon generous gravy over the top, and serve with your favorite sides such as mashed potatoes or green beans.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

2g