1-1/2 pounds Swiss steak or cube steak, no more than 1/8 inch thick

1-1/2 teaspoons kosher salt, more to taste

¾ teaspoons freshly ground pepper, more to taste

1-1/4 cups plus 2 tablespoons all purpose flour

2-1/2 cups whole milk

2 large eggs

canola oil for frying



1.Cut the steak into four equal pieces. Season the steaks with 1 teaspoon salt and ¼ teaspoon pepper. In a shallow bowl, combine the 1-1/2 cups flour with ½ teaspoon each salt and pepper. In a second shallow bowl, whisk together ½ cup of the milk and the eggs. One at a time, coat the steak pieces with the flour pieces, shaking off the excess, then dipping into the egg mixture, coating evenly and allowing the excess to drip off. Return to the flour mixture to coat evenly, again shaking off the excess. Transfer the coated steak pieces to a plate.

2. Preheat the oven to 200* F. Set a wire rack on a rimmed baking sheet and place near the stove. Pour canola oil to depth of about 1 inch in to a large, heavy frying pan (preferably cast iron), and heat over medium high heat until the oil shimmers. Add the steaks and cook until the undersides are g0lden brown, about 1-1/2 minutes. and then turn and cook until the other sides are brown, about 1-1/2 minutes more. Transfer to rack and keep warm in the oven while making the gravy.

3. Carefully pour the hot fat from the frying pan into a bowl and set aside. Wipe out the pan with paper towels. In a saucepan, heat the remaining 2 cups milk over medium heat to just below a boil and remove from the heat. Return 2 tablespoon of the fat to the pan and heat over medium low heat. Whisk in the remaining 2 tablespoons flour and let bubble gently for 2 minutes. Gradually whisk in the hot milk and bring to a boil over high heat. Reduce heat to medium low and simmer, whisking frequently, until lightly thickened, about 3 minutes. Season with salt and pepper and pour into a sauceboat. Serve the steaks at once, passing the gravy on the side. Be sure to make mashed potatoes so you can pour a ridiculous amount of gravy on top.


NOTE: For a spicy version, add 1/8 teaspoon ground chipotle chile to the steak seasoning and 1/8 teaspoon to the gravy.


adapted from Williams Sonoma Comfort Food by Rick Rogers.

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