Chicken-Fried Steak

Name: Chicken-Fried Steak
Yield: serves 8
Ingredients: 3 pounds rib-eye or strip steak, cut about 1/2-inch thick; 3/4 cup whole milk; 1 large egg, beaten; 2 teaspoons seasoning salt; 1/2 teaspoon ground white pepper; Flour; Vegetable oil, for frying; 3 heaping tablespoons all-purpose flour; 2 cups (about) cold whole milk; Salt and freshly ground black pepper

December 14, 2011

Tom Perini started as a chuck wagon cook. Ten years later, in 1983, he opened The Perini Ranch Steakhouse on the family spread in Buffalo Gap, not too far from Abilene. After twenty-five years, his business is still going strong. Tom has cooked all over the country, including the White House, and he still takes his 1850svintage chuck wagon to rodeos and other events throughout Texas. Chicken-fried steak is one of my all-time favorites, and I knew exactly where to go for a genuine rendition. Tom gave me permission to adapt this recipe from his book Texas Cowboy Cooking. He says, “Cream gravy is a must with chicken-fried steak.” No argument there, so I’ve included his gravy recipe too.

Recipe notes

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