I have made Chicken Fried Steak numerous times…some OK, some epic failures (coating falling off, tough meat, etc). But this recipe, though not fool-proof, has been very successful most of the time. Instead of Top Round (pounded and tenderized so much my arm hurt), I use a boneless ribeye, trimmed and lightly pounded. Of course, a good CF Steak also requires a great gravy, and that is included in this recipe. It’s basic, it’s old-school, and it’s relatively easy!

As with Fried Chicken, there are a couple of tips that will help insure it comes out, ie, use a cast-iron skillet, fry in canola oil at 325F, and season properly. Oh, yeah, and keep it simple.

So, here goes…This should serve 2-3 people.


– 1-8 oz boneless ribeye, about 1 inch thick, trimmed of fat

– 1/2 cup buttermilk

– 2 medium eggs

– 1 1/4 cups flour, seasoned, divided

– 3 tsp seasoning mix (recipe below)

– Kosher salt

– Fresh ground black pepper

-Canola oil for frying

For the gravy:

– 2 1/2 tbsp seasoned flour

– 1 1/2 cup whole milk

– 1/2 cup cream

– Kosher salt

– Fresh ground black pepper

– Hand-whipped Yukon Gold Potatoes (recipe below)


– Mix the flour with the seasoning mix, place in a flat bowl or pie plate. Beat eggs with the buttermilk and place in another pie plate. Put some parchment paper on a plate for the coated steaks.

– Trim the actual ribeye (the center) out of the rib steak. Save the rest for grinding hamburger some other time. Trim off all the fat. Butterfly the ribeye into 2 pieces. Pound the steaks with the tenderizer to a thickness of 1/4 inch. Sprinkle both sides with salt and pepper to taste.

– Place a steak in the seasoned flour, shake off excess, then coat with the egg/buttermilk mixture, then back into the flour. Place on the parchment paper.

– Heat the oil in a cast-iron skillet, about 1/2 inch deep, to 325F, no hotter. Add the meat to the oil and cook for about 2-3 minutes then turn and cook another 2 minutes or so. It should be golden brown on both sides. Remove to a cooling rack over a sheet pan and put in a 250F oven until ready to serve.

– Pour off all but about 2 tbsp of the oil in the skillet. Over medium heat, sprinkle in the flour and begin whisking. Cook the flour for about 3 minutes, do not brown. Slowly add the warm milk, whisking constantly, until it begin to thicken and become smooth. Add more or less milk to reach your desired gravy consistency. Add the cream and 2 tbsp of butter, whisk in until smooth. Cook for about 5 minutes on a very low flame, whisking continuously. Season with salt and pepper to taste.

Seasoning mix:

– 1 tbsp granulated garlic, 1/2 tbsp onion powder, 1/2 tbsp paprika, 1 tsp black pepper, 1/2 tsp cayenne (or to taste).

For the potatoes:

– About 1 1/2 lbs (about 4 medium) Yukon Gold Potatoes, peeled, leave whole

– 1/2 cup cream

– 2 oz unsalted butter, cut into 1/2 inch cubes

– Kosher salt

-Fresh ground black pepper

– Place the peeled, whole potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to a simmer, not a boil. Lower heat, cover, and cook for about 32 minutes or until completely done but not mushy.

– Drain the potatoes well. Use a potato ricer and rice the potatoes back into the saucepan. Place over low heat. Add half the butter cubes and half the cream and begin stirring with a stiff spatula or spurtle. Stir until smooth, add the rest of the butter and continue stirring until very smooth. Add more cream and butter for your desired consistency. Season with salt and pepper.

To serve, ladle some whipped potatoes on a plate. Lean a fried steak against the potatoes, and ladle on the gravy. Garnish with chopped chives. Pass more gravy at the table.