Better Than Grandma's Chicken Fried Steak with Cajun Gravy

Ingredients

Steak

• 4 (4-ounce) cube steaks

Dredge

• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Egg Wash

• 2 large eggs
• 1/2 cup whole milk

For Frying

• 1/2 cup avocado oil (or any high-smoke-point oil)

Gravy

• 1/4 cup all-purpose flour
• 2 cups whole milk
• Salt, to taste
• Black pepper, to taste
• Cajun or Creole seasoning, to taste

How to Make It

1. Combine the flour, garlic powder, onion powder, paprika, Cajun seasoning, salt, and pepper in a shallow dish and mix well.
2. Whisk the eggs and whole milk together in a separate shallow bowl until evenly blended.
3. Dip a cube steak in the seasoned flour, shaking off any excess.
4. Transfer the steak to the egg wash, flipping to coat both sides.
5. Return the steak to the flour for a final coating, shake off excess, and set aside.
6. Repeat steps 3–5 for all four steaks.
7. Preheat the oven to 350°F.
8. Heat the avocado oil in a pan over medium-high heat until hot.
9. Place two steaks in the pan and brown 3 to 4 minutes per side; remove and hold warm in the oven while you cook the remaining two steaks.
10. Once all steaks are browned and moved to the oven, leave the drippings and any remaining oil in the pan.
11. Whisk the 1/4 cup of flour into the pan drippings over the heat.
12. Slowly pour in the 2 cups of whole milk while whisking constantly, pouring gradually for a smoother result.
13. Continue whisking until all lumps are gone and the gravy is smooth, about 5 to 7 minutes.
14. Season the gravy with salt, pepper, and Cajun or Creole seasoning to taste.
15. Serve the steaks topped with gravy alongside mashed potatoes and green beans.

Curtis's Tips

• Cube steaks can be found at your local International Market.
• Ingredients as given serve 4; adjust proportions for more servings.
• Keep your station clean and everything close by while you work.
• For the gravy, the slower you add the milk the smoother it comes out — but if you lose patience and add it all at once, stay over it, keep whisking, and adjust the heat; it will smooth out.
• If the finished gravy is thicker than you like, stir in a little more milk to loosen it.
• I add Creole seasoning to the gravy for a nice little pop so it won't be bland.
• For a hotter dredge, use 1/2 teaspoon cayenne pepper in place of the 1 teaspoon Cajun seasoning, and fry in vegetable oil or bacon grease instead of avocado oil.