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How to Make Ree's Chicken Fried Steak | The Pioneer Woman | Food Network
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How to Make Ree’s Chicken Fried Steak | The Pioneer Woman | Food Network



Tenderized cubed steak coated with breadcrumbs and pan-fried to perfection, then topped with creamy gravy — yes, please!

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Chicken Fried Steak with Gravy
Recipe courtesy of Ree Drummond
Total: 1 hr
Prep: 25 min
Cook: 35 min
Yield: 6 servings
Level: Easy

Ingredients

Chicken Fried Steak:
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that’s been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter

Gravy:
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

Directions

For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

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How to Make Ree’s Chicken Fried Steak | The Pioneer Woman | Food Network

50 Comments

  6. Jayme Chitamin

    I don’t know you but you make me feel like I’m in the country and I’m part of the family. When I think of country cooking you fit perfect description. Food looks great I’m gonna try it!

  10. Duane Thompson

    Why cube steak? I always heard bottom round or rib eye. You beat it or pin it or put it through a cuber. Is cube steak you get at the butcher always bottom round?

  19. Ed Shred

    it should also be written into law that a proper chicken fried steak shall never be deep fried. end of story

  22. Charles Rogers

    Bruh, she really said she cooking it for cowboys then they cut to kids playing soccer in the suburbs! I'm weak! 😆💀

  25. Shanna Hudson-Stowe

    Cube steaks fried in oil and butter is the fancy version LOL. We used a full cut of round steak, bacon grease, Mostly this is on mark.

  26. Daniel Fox

    Cowboy outfits and soccer is a first for me, never thought I’d see the day. Pigs are flying somewhere.

  29. Cody Alexander

    I watch you because I remember my dad watching all the time and if he trusts you then I trust you. beautiful steak btw

  30. Pyro

    Let it be a law to eat chicken fried steak with gravy because everyone knows eating it without gravy is a sin

  35. Neil Yaremchuk

    Never paper towel. Always a wire rack. FYI have your butcher run the cube steaks twice through the tenderizer.

  36. Sylvia Shirley

    My granddaughter requested chicken fried steak for dinner. I had not made it before, so I wasn’t sure I could do it. I watched your video and used your recipe. She said I nailed it! Thanks!

  37. Chapisale80

    Love this ❤thanks ma’am love watching your videos .. love me some southern food 🤠🤠 just came back from Tennessee oh man love me some southern hospitality folks in the south are nice and respectful at least the was my experience ❤❤❤

  39. cody

    I'm known for cooking grilled cheese and egg salad sandwiches only lol. I decided to try and do something special for my wife for Valentine's Day and used this recipe. It turned out great! I've always been intimidated by cooking and more specifically frying. Thanks for sharing the video! I cheated and used a packet of country gravy though.

  41. Bobby M.

    You happen to be the worst cook I have ever seen on YouTube. And I still don't know what you are frying chicken or steak

  43. Stephen Goldberg

    It is great. It is better to use clarified butter which burns at 482F. Just a tip. Garlic-infused olive oil or Herb de Provence oil or Fig-induced Olive oil works well. I don't use Wesson oil. Not as good as Italian oils. Came out well/ We om eat this once a year because of the LDL and Polyunsaturated Trigylerids ii packs. American oils are a disaster. I went to culinary school after I retired at 45. Worth it. Still! Love the recipe. It could be twice a year. Too fatty, even though I live in Texas. I make it for guests who WILL NOT TOLERATE any ferign fud or salmon, vegetables, and so on. They want everything deep-fried. I have convinced some to widen their selections. They are astounded because they thought they would die eating salmon and unfried veg. Wherever I go, there I am. If guests want this, then OK. I take a bite or two, and it is tasty!

  47. xman870096

    I do love me some chicken fried streak, but it's the gravy (and lots of it) that puts it over the top!!!

  48. Frome2u

    Thank you for this recipe but what kind of flour do you use? If you don’t mind me asking

  50. scottab140

    😇 Country Fried Chicken/Chicken Fried Steak with mashed potatoes, country gravy/bear onion gravy, and Texas Toast

    1/2 cup milk
    1 large eggs
    2 cups flour
    3 steak (tenderized and seasoned with salt
    1/2 cup canola or vegetable oil

    Country Gravy:
    1/2 cup flour or remaining amount of flour
    2 cups whole milk
    2 teaspoons seasoned black pepper

    Beer Onion Gravy
    4 tbsp butter
    1 medium onion, diced
    1 tbsp Thyme
    2 tbsp brown sugar
    8 oz beer
    4 tbsp flour

    Texas Toast 8 tbsp. (1 stick) Butter, at room temperature mixed with 1 cloves garlic, 1 sprinkle of kosher salt, 1 tbsp. very finely minced fresh herbs or 1 ½ tsp. dried herbs (parsley, basil, oregano, rosemary) 1 French baguette, slice bread thickly 2 inches, spread both sides with butter. Bake 400 F 4 minutes each side

    🗼Fried Pork shoulder steak with Mash potatoes, Red Eye gravy, Paris Toast.

    Red Eye Gravy:
    1/2 cup flour
    1/2 teaspoon salt
    1/2 teaspoon garlic powder
    1 teaspoon black pepper
    1 teaspoon dried oregano
    1/2 teaspoon chili powder
    1/4 cup oil
    1 Tbsp red wine
    1 cup chicken stock
    2 Tbsp heavy cream

    Paris Toast (minced) 1 Tbsp eggplant, 1 Tbsp basil, 3 garlic cloves, 3 Tbsp butter

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