Crunchy, golden strips of seasoned cube steak fried until crisp and served with a rich, nutty brown butter gravy loaded with black pepper.
FEATURED STANDOUTS
Cube Steak
The foundation of the strips, this is a tenderized cut of beef that is seasoned and marinated with Worcestershire, beer, and spices before being fried until crispy. It can be substituted with chicken or plant-based cutlets for dietary needs.
Brown Butter
Created by slowly melting and cooking butter until it reaches a deep golden color and releases a rich, nutty aroma. It forms the rich, nutty, and savory base of the black pepper gravy.
Black Pepper
A core seasoning used to build a “fully built flavor” by layering it into every component: the steak marinade, the dredge coating, and the brown butter gravy.
Worcestershire Sauce
A key component of the steak strip marinade, helping to tenderize and flavor the cube steak before frying.
TIPS & TRICKS FOR THE BEST CFS STRIPS + BROWN BUTTER BLACK PEPPER GRAVY
Coat for Success
After you have completed the dredging process, it is essential to let the steak strips rest on a wire rack or parchment paper. This allows the moisture to hydrate the flour, ensuring the breading adheres firmly and doesn’t fall off in the oil.
Milk Based Gravy.
White gravy are often made with milk, for this recipe i prefer water or stock to let the brown butter fully shine. If you prefer a richer gravy half and half or milk are often preferred. You can also add a small splash of milk with the water for a combination of both styles.
Browning Butter
Melt the butter over medium-low heat and watch it closely. You are looking for a transformation to a deep golden-brown color accompanied by a distinct nutty aroma. Be vigilant, as it can go from perfectly browned to burnt very quickly.
Gravy Consistency
To achieve a silky, professional-grade gravy, whisk the flour into the brown butter immediately and continuously. This active whisking prevents lumps from forming as you slowly incorporate your water.
Temperature Control
Use a thermometer to maintain a steady oil temperature of 350°F. If the oil is too cold, the strips will absorb grease; if it is too hot, the outside will burn before the steak is cooked.
Layered Seasoning
Build a complex flavor profile by seasoning at every stage. Ensure you are adding salt, garlic powder, and especially black pepper to the marinade, the flour dredge, and the final gravy for a cohesive, complete taste.
Inclusive Adaptions
Gluten-Friendly Modification
To make this recipe accessible for those with gluten sensitivities, use a high-quality gluten-free all-purpose flour blend for both the initial steak dredge and the gravy roux.
Alternative Proteins
If beef is not preferred, you can easily swap the cube steak for thin, tenderized chicken breast strips or even plant-based cutlets. These alternatives still provide a great vehicle for the crispy breading and savory brown butter gravy.
Sodium Reduction
For those monitoring their salt intake, reduce or omit the chicken bouillon and salt from the gravy and marinade. Instead, amplify the flavor by increasing the amounts of fresh herbs, garlic powder, and especially the coarse black pepper to maintain a bold taste profile.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Heavy skillet or deep fryer
Saucepan
Whisk
Tongs
Mixing bowls
Thermometer
SIMILAR INGREDIENTS TO
Crispy Beef Milanesa w/ Jalapeno Gravy
Deep Fried Ribs
Lemon Pepper Chicken Fried Chicken
ENJOY THIS RECIPE WITH
SMOKED ONION GRAVY + CLASSIC MASHED POTATOES
STRAWBERRY COLESLAW
CHEESY GRUYERE & SWISS ROASTED ASPARAGUS
RECIPE
Chicken Fried Steak Strips & Brown Butter Black Pepper Gravy
Ingredients
Equipment
Method
- Cut cube steak into strips
- Mix Worcestershire, beer, salt, garlic powder, and black pepper
- Coat steak strips and let sit for one hour
- Combine dredge ingredients
- Toss strips in flour mixture in batches and let rest
- Place butter in a cold saucepan and melt over medium heat
- Reduce heat slightly and let butter brown without stirring, swirling occasionally
- Once nutty and browned, whisk in flour to form a roux
- Add bouillon, then whisk in water, hot sauce, thyme, salt, and black pepper
- Simmer until thickened, thin with milk if needed, and adjust seasoning
- Heat oil to 350°F
- Fry strips in batches for 4–5 minutes until golden brown and crispy
- Do not overcrowd
- Serve hot with brown butter black pepper gravy