Chicken Fried Steak

Steaks

2  cube steak
1 tsp salt
1 tsp fresh black pepper
1 tsp granulated garlic
1 tsp chili powder
1 cup bread crumbs (or panko)
1 cup buttermilk
1 egg
1 cup flour 

1 large cast iron skillet
1 cup (more or less) vegetable oil 

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Mix together the salt, pepper, garlic, and chili powder.

Season the steaks on both sides liberally.
 

Set up your breading station with a bowl of the flour, a bowl with the buttermilk mixed with the egg, and a bowl of breadcrumbs.

Dredge the steak in the flour, coating evenly.

Shake off the excess and dredge into the buttermilk/egg mixture.

Now dredge the steaks in the breadcrumbs. You want to make sure the steaks are coated evenly.

Set aside on a plate; you can layer between wax paper.

In the skillet, heat the oil over medium heat.

When the oil is hot, add your steaks.

If you skillet is too small, you can cook in batches.

You want to have enough oil in the pan to come a little more than half way up the side of the steaks when they are cooking. You do not want to submerge the steaks in oil. The temperature should be around 300 F. It will vary during the cooking process, but you want to maintain a temp above 250 F and no more than 350 F. Adjust the heat as necessary while you cook. You will know if your pan is too hot if your steak starts to get too dark. You want a nice simmer happening in the pan.

When you start to see juices bleeding through the top crust of the steak, it's time to turn it. About 5 minutes per side. You are looking for a nice brown color on the crust, like the color of dark wood, but not the color of chocolate. You should turn your steaks only once.

When both sides are done, remove from the pan and drain on a brown paper bag or towel.

Keep them in a warm oven until the gravy and everything else is ready to go.


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Gravy
2 tbsp flour
2 tbsp reserved oil from pan
1 cup chicken stock
1 cup half-and-half
1/4 cup White Wine
1 tsp coarse ground black pepper
1 tsp salt 

If you don't want to hassle with this, just buy cream of mushroom soup

To make the gravy

Using the pan you just fried your steaks in, drain off all the oil into a container and measure out 2 tbsp of the oil, returning it to the pan.
Turn up the heat a little to medium-high.
Add the flour and cook for a few moments until a paste is formed, making sure there are no lumps in the flour.
Add the wine and the chicken stock.
Use a whisk to quickly incorporate the flour mixture into the liquid, ensuring there are no lumps.
Bring up to a simmer. The gravy will get very thick at this point.
Scrape the bottom of the pan with a wooden spoon to get all the fond incorporated into the gravy.
Add the half-and-half a little at a time, until the desired consistency is achieved. You want a thick sauce, but not a paste.
Finish with the salt and the black pepper, adjusting seasoning to taste.
Don't be shy with the gravy when you serve the steak. You want enough to get a good amount with every bite. Make a "gravy well" in the potatoes, and have any leftover gravy available on the side in a gravy boat.