How to Make Ree's Chicken Fried Steak
How to Make Ree's Chicken Fried Steak is a medium American recipe that serves 4. 650 calories per serving. Recipe by Food Network on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $11.35 total, $2.84 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten, Contains dairy, Contains egg
Allergens: Wheat (flour), Egg, Dairy (milk, butter)
Ingredient Substitutions
- Instead of Cube Steak: Top Round Steak, pounded thin
- Instead of Cayenne Pepper: Paprika
- Instead of All‑Purpose Flour: Gluten‑free flour blend
- Instead of Egg: Egg substitute
- Instead of Whole Milk: 2% milk
- Instead of Vegetable Oil: Canola oil
- Instead of Unsalted Butter: Margarine
Equipment Needed
- Large Skillet
- Mixing Bowls
- Whisk
- Tongs
- Plate lined with paper towels
- Measuring Cups and Spoons
- Wooden Spoon or silicone spatula
- Oven (optional for mashed potatoes) (optional)
- Thermometer (optional) (optional)
- Sieve (optional for flour) (optional)
Critical Steps — Do Not Skip
- Seasoning both sides of the steak evenly
- Double coating the steak for a crisp crust
- Forming a smooth flour‑milk paste without lumps
- Whisking continuously while adding milk to achieve a silky gravy
Chef Tips from the Video
- For extra crunch, add a pinch of cornmeal to the seasoned flour
- Use a cast‑iron skillet for even heat distribution
- Let the cooked steaks rest for 2 minutes before slicing to retain juices
Troubleshooting
Gravy is lumpy
Whisk vigorously while slowly adding milk; if lumps persist, blend with an immersion blender.
Steak coating falls off during frying
Make sure the flour coating is pressed onto the meat and the oil is hot enough before adding the steak.
Gravy is too thin
Simmer a few more minutes or whisk in an extra teaspoon of seasoned flour mixed with a little cold water.
Storage
Refrigerator: Store steak and gravy separately in airtight containers for up to 3 days.
Freezer: Freeze cooked steak (unbreaded) and gravy in freezer‑safe containers for up to 2 months; reheat thoroughly.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Bread the steaks up to step 3 and refrigerate covered for up to 12 hours
- Gravy can be made ahead and reheated gently, adding a splash of milk if it thickens too much
Frequently Asked Questions
What is the cultural significance and history of chicken fried steak in American cowboy cuisine?
Chicken fried steak originated in the American South and became a staple on ranches and cow‑boy cookouts because it provided a cheap, tender cut of beef made crispy like fried chicken, offering a filling, comforting meal after long days on the range.
How did chicken fried steak become associated with the term "cowboy friendly" on the Food Network channel?
The Food Network episode emphasizes the dish’s hearty, no‑frills nature that satisfies hungry ranch hands, branding it as "cowboy friendly" to highlight its role as a robust, protein‑rich comfort food popular among cowboys and farm workers.
What are the traditional regional variations of chicken fried steak in the Southern United States?
In Texas, the steak is often served with a peppery brown gravy; in Tennessee, a lighter, milk‑based gravy is common; some regions add a dash of hot sauce or use buttermilk in the batter for extra tang.
What authentic ingredients are used in a classic chicken fried steak versus common substitutes?
Authentic chicken fried steak uses cube steak, all‑purpose flour, eggs, whole milk, and a simple pepper‑salt seasoning. Substitutes may include using pounded round steak, gluten‑free flour blends, or low‑fat milk, though they alter texture and flavor.
What occasions or celebrations is chicken fried steak traditionally served at in American ranch culture?
Chicken fried steak is traditionally served for weekend family meals, after‑work gatherings on ranches, and during holidays like Thanksgiving or Fourth of July barbecues where a hearty, fried main dish is desired.
What other Southern dishes pair well with chicken fried steak from the Food Network recipe?
Classic pairings include creamy mashed potatoes, buttered green beans, corn on the cob, and a simple coleslaw; the rich gravy complements starchy sides and bright vegetable dishes.
What makes the chicken fried steak recipe from Food Network unique compared to other fried steak recipes?
The Food Network version emphasizes a double‑coating technique, a pepper‑forward seasoned flour, and a whole‑milk gravy made directly in the pan drippings, creating a deep, savory flavor that stands out from simpler versions.
What are the most common mistakes to avoid when making chicken fried steak at home?
Common mistakes include overcrowding the skillet, using oil that isn’t hot enough (resulting in soggy coating), and not forming a smooth flour‑milk paste for the gravy, which can lead to lumps.
Why does this chicken fried steak recipe use whole milk instead of skim milk for the gravy?
Whole milk adds fat, which gives the gravy a richer mouthfeel and helps emulsify the pan drippings; skim milk lacks the fat needed for a silky, flavorful gravy.
Can I make the chicken fried steak gravy ahead of time and how should I store it?
Yes, the gravy can be prepared up to a day ahead. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently over low heat, whisking in a splash of milk if it thickens too much.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, focusing on approachable home cooking across many cuisines.
How does the Food Network channel’s approach to Southern comfort food differ from other cooking channels?
Food Network often pairs classic Southern dishes like chicken fried steak with modern production values, clear step‑by‑step visuals, and chef commentary that emphasizes technique while keeping the recipes accessible for home cooks, unlike some channels that focus solely on traditional or ultra‑authentic methods.
Last updated: August 21, 2026
