Chicken Fried Steak With Sage Gravy Recipe

Name: Chicken Fried Steak With Sage Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1/4-inch thick ribeye steaks; Salt; Freshly ground black pepper; 1 cup plus 7 tablespoons all-purpose flour; 1 cup buttermilk; 1 egg; 2 tablespoons rendered bacon fat or butter; 1 cup whole milk; 1 cup heavy cream; 1 teaspoon finely chopped sage

Servings: persons

1
Working with one steak at a time, lay the steak between two sheets of parchment or wax paper and flatten with a meat pounder to 1/8-inch thickness. Season with flattened steaks with salt and pepper.
2
Spread 1 cup flour on a large plate. Season with flour with salt and pepper. In a large bowl, whisk together the buttermilk and egg.
3
Again, working one steak at a time, dip the steak in the flour, lightly coating both sides. Next, dip the steak in the buttermilk mixture, letting any excess drip off. Then dip the steak in flour once more, lightly but completely coating the steak; shake off any excess flour. Set the coated steaks on a baking sheet until ready to use.
4
Heat the bacon fat or butter in a medium saucepan. Once it's hot, add the remaining 7 tablespoons flour, and whisk until smooth. Cook over medium low heat for 1 to 2 minutes. Whisk in the milk, then the cream, bring to a boil -- whisking all the time -- then reduce the heat and let the gravy simmer until thickened, 3 to 5 minutes. Season with salt and pepper.
5
Meanwhile, cover the base of a large iron skillet with 1/8-inch canola oil. Place over medium high heat. Once the oil is hot, add as many steaks as will fit (probably just one or two), and brown on both sides, about 2 minutes per side. Do the rest in batches. A splatter guard comes in handy if you don't want your stove covered in beef fat. As the steaks finish cooking, set them aside on a baking sheet.
6
When the steaks are nearly finished, whisk the gravy and add the sage. Season to taste with salt and pepper.
7
Serve each steak with a ladleful of gravy.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Four 1/4-inch thick ribeye steaks, Salt, Freshly ground black pepper, 1 cup plus 7 tablespoons all-purpose flour, and more.

Yes, Chicken Fried Steak With Sage Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fried Steak With Sage Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions