What you need:
- Cube steak
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 cup all-purpose flour
- 3 whole eggs, beaten
- 1/4 cup vegetable oil
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 tsp. fresh thyme leaves
Directions:
- Preheat oven to 250. Season both sides of the meat with salt and pepper. Place flour in a pie pan (or a plate). Place the eggs in a separate pie pan (or shallow bowl). Dredge the meat on both sides in the flour.
- Followed by dredging in the eggs.
- Then in the flour again. Let rest for 10 to 15 minutes before cooking.
- Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan.
- Cook each piece of meat on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into oven. Repeat until all meat is browned.
- Add the remaining vegetable oil, or at least 1 tablespoon, to the pan.
- Whisk in 3 tbsp. of flour left over from dredging.
- Add chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken.
- Add milk and thyme. Whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste with more salt and pepper, if needed.
- Serve gravy over steak.
Recipe from Alton Brown
Posted on Fantastical Sharing of Recipes