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Marissa Bolden

Chicken Fried Steak Strips & Brown Butter Black Pepper Gravy

Crunchy, golden strips of seasoned cube steak fried until crisp and served with a rich, nutty brown butter gravy loaded with black pepper.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • Brown Butter Gravy
  • 1/2 stick butter browned
  • 1/4 cup + 2 tablespoons flour
  • 1.5 cups water or milk
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon hot sauce
  • 1/2 teaspoon ground thyme
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • Steak Strips
  • 1/2 pound cube steak cut into strips
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup beer
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • Dredge
  • 1 cup flour
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 4 cups oil for frying

Equipment

  • Heavy skillet or deep fryer
  • Saucepan
  • Whisk
  • Tongs
  • Mixing bowls
  • Thermometer

Method
 

  1. Cut cube steak into strips
  2. Mix Worcestershire, beer, salt, garlic powder, and black pepper
  3. Coat steak strips and let sit for one hour
  4. Combine dredge ingredients
  5. Toss strips in flour mixture in batches and let rest
  6. Place butter in a cold saucepan and melt over medium heat
  7. Reduce heat slightly and let butter brown without stirring, swirling occasionally
  8. Once nutty and browned, whisk in flour to form a roux
  9. Add bouillon, then whisk in water, hot sauce, thyme, salt, and black pepper
  10. Simmer until thickened, thin with milk if needed, and adjust seasoning
  11. Heat oil to 350°F
  12. Fry strips in batches for 4–5 minutes until golden brown and crispy
  13. Do not overcrowd
  14. Serve hot with brown butter black pepper gravy