Ingredients
- 2 large beef steaks (round or sirloin)
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 large eggs
- 1 cup buttermilk (or milk)
- Vegetable oil (for frying)
- 1 cup chicken or beef broth (for gravy)
- 1/4 cup heavy cream
- Additional salt and pepper to taste
Instructions
- Pound the steaks to about 1/2 inch thickness for even cooking and tenderness.
- In one bowl, mix flour, salt, pepper, garlic powder, and paprika. In another, whisk together eggs and buttermilk.
- Dredge each steak in flour mixture, then dip in egg mixture, and coat again in the flour. Press the coating in to adhere well.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry steaks for 4-5 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate and keep warm in a low oven.
- For gravy, discard excess oil, leaving 2 tablespoons in the skillet. Add 2 tablespoons flour and whisk for 1 minute.
- Slowly add broth while whisking, and simmer until thickened.
- Stir in heavy cream, season with salt and pepper, and continue to simmer until creamy.
- Plate the steaks and spoon gravy generously over the top before serving.
Notes
- Add cayenne to the flour or hot sauce to the egg mixture for a spicy kick.
- Swap in mushroom gravy for a rich, earthy variation.
- Make the gravy ahead and reheat with a splash of broth as needed.
- Pair with mashed potatoes, green beans, or cornbread for a full Southern meal.
- Reheat in the oven for best texture; avoid microwaving to keep coating crispy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg
