Chicken Fried Steak with White Gravy


Chicken Fried Steak with White Gravy


  • 2 pounds of trimmed beef bottom round (Ask butcher to run the meat through the needles)

  • 1/4 cup Walt Garrison BBQ Rub

  • 1 1/2 cups of all-purpose flour

  • 2 cups whole milk

  • 4 whole eggs beaten

  • Shortening

Preparing the meat: Sprinkle Walt Garrison BBQ rub on both sides of your steaks and set them aside
Preparing the mix: You will need two pie pans. Place your beaten eggs and milk in one pie pan and your flour in the other pie pan.
Preparing the skillet: Best if you have an iron skillet. If you don’t have an iron skillet, any skillet will work. Place the skillet on the burner and put enough shortening to cover the bottom of the skillet and then just a little more. Turn the burner on medium and heat the shortening for about 10 minutes.
Process: While the shortening is heating dip a Steak in the flour and coat both sides. Dip the steak in the egg mixture and make sure both sides are coated. Dip the steak back in the flour and make sure both sides are coated. Duplicate the process with all the other steaks. Set aside while the shortening is heating. To check the shortening drop just a pinch of flour into the grease. If the flour quickly sizzles and disappears the shortening is ready. It will take approximately 10 minutes for the shortening to get to the right temperature. Once the shortening is ready, carefully lay the steak(s) in the grease. Cook until golden brown on both sides.
White gravy:
Once all the steaks are done and resting, empty the grease out of the skillet and into a container. Do not pour grease down your kitchen sink and do not wash the skillet. Put the skillet back on the same burner and add 3 tablespoons of grease back into the skillet. Make sure the heat is on medium and give it a couple of minutes to warm back up. Add 3 tablespoons of flour slowly and whisk briskly. Whisk until the gravy begins to boil and thicken. Slowly add 1⁄2 cup of whole milk and continue to whisk for approximately 7 minutes. Season to taste with sea salt and pepper. Serve over the steaks.