Texas Style Chicken Fried Steak

Instructions

Season the cube steaks on both sides with the salt and 2 tbsp of the black pepper. Save the rest of the pepper for the gravy.

In a pie plate, stir the beaten eggs together with the smoked paprika and cayenne. Put some flour in a second pie plate. Dip each steak in the egg mixture, then dredge it in the flour so it is fully coated.

Set the coated steaks on a cooling rack and let them rest for 10 to 15 minutes. Wash the rack once you start frying, or switch to a clean one for the cooked steaks.

Heat a 12 inch cast-iron skillet over medium high heat. When it is hot, add 2 tbsp of the bacon drippings and lay the steaks in around the edges of the pan, arranged in a triangle. Fry for 4 minutes per side.

Lift the steaks out and drain them on a cooling rack set over a sheet pan. Keep them warm in a 250°F oven while you make the gravy.

Add the remaining drippings to the skillet along with 3 tbsp flour. Whisk constantly until the roux turns a blonde color.

Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Bring to a boil over medium heat and cook until the liquid has reduced by three quarters.

Stir in the milk and cream mixture and the remaining black pepper. Keep the pan over medium heat until the gravy coats the back of a spoon.

Move the steaks to serving plates and spoon the gravy over the top. Serve warm.