Country Fried Steak and Gravy

Country Fried Steak and Gravy is one of those Southern dinners that easily falls into that wonderful "comfort food" category. Added bonus is that it's budget-friendly and easy to make. The homemade gravy made from the drippings is what really adds that extra something. We serve this with garlic mashed potatoes, corn and crescent rolls. Enjoy!

Country Fried Steak and Gravy

What You'll Need:

• 1 1/2 - 2 lbs Cubed Steak, cut into 8 portions
• 1 cup whole milk
• 1 cup all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon Bad Byron's Butt Rub, plus additional to taste
  
  *You can get Bad Byron's Butt Rub from my friend's shop, Cajun Corner Spices.
  Otherwise, you can substitute seasoning salt.
• 1/2 teaspoon fresh ground black pepper
• Salt and Pepper, to taste
• 2/3 cup vegetable oil
  
  For the Gravy:
• Reserve 2 Tablespoons oil after cooking the steaks
• 4 Tablespoons all purpose flour
• 3 cups whole milk
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon salt

Directions:

Heat 2/3 cup oil in a large, heavy skillet over medium-high heat.

In a small bowl, combine flour, garlic powder, Bad Byron's and black pepper. In a separate small bowl, pour 1 cup whole milk.

Season one side of steaks with a little Bad Byron's and the other side with salt and pepper.

Dredge steaks in milk and then flour mixture. Then you will add a second coat by dredging in the milk and flour mixture again.

Place 2-3 steaks in the hot oil and fry until browned, approximately 5 minutes on each side. 

Remove from pan to a paper towel lined plate to drain. Repeat with remaining steaks.

Gravy:

Reserve approximately 2 Tablespoons of oil after cooking steaks.

Over medium heat, whisk 4 Tablespoons of flour into the drippings, whisking constantly for about a minute. It will have a very thick consistency. 

Slowly add the milk, continuing to whisk constantly.

Stir in the pepper and salt and continue cooking.

Whisk constantly for approximately 10 minutes, or until gravy thickens.