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Sing it with us now! OOOOOOOOklahoma, where the steak comes crispy and browned!!! Sorry, we couldn't resist! Oklahoma Chicken-Fried Steak is a crunchy, battered, savory steak smothered in a homemade sausage gravy for extra succulence and richness! This is a carnivore's dream. Oklahoma Chicken-Fried Steak is so tasty, it'll have you singing... kind of like how we just did there.
Sing it with us now! OOOOOOOOklahoma, where the steak comes crispy and browned!!! Sorry, we couldn't resist! Oklahoma Chicken-Fried Steak is a crunchy, battered, savory steak smothered in a homemade sausage gravy for extra succulence and richness! This is a carnivore's dream. Oklahoma Chicken-Fried Steak is so tasty, it'll have you singing... kind of like how we just did there.
Ingredients
For the steak:
- 4 (1/2-pound) cube steaks
- salt to taste
- black pepper to taste
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon Montreal Steak® Seasoning
- 1 teaspoon garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 3 cups avocado oil or neutral-flavored oil
For the gravy:
- 12 ounces breakfast sausage crumbled or grated
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- salt to taste
- black pepper to taste
- mashed potatoes optional, to taste, cooked and hot, for serving
- 2 tablespoons parsley optional, finely chopped, for garnish
Directions
- Pound the steaks to a 1/4-inch thickness.
- Season the steaks with the salt and the black pepper.
- In a shallow dish, add 1 1/2 cups of the flour.
- In a separate dish, add the baking powder, the baking soda, the steak seasoning, the garlic powder, the salt, and the black pepper and whisk until well-combined.
- Add the buttermilk and the egg to the baking powder mixture and whisk until well-combined.
- In a nonstick skillet, preheat the oil over medium-high heat.
- Dredge each of the steaks in the flour, making sure to cover both sides completely, then immediately dredge each of the steaks in the buttermilk batter, then immediately dredge each steak in the flour a second time.
- Working in batches, place the dredged steaks in the hot oil and fry, flipping them once, until golden-brown and cooked through to a minimum internal temperature of 140 degrees F, about 3-5 minutes per side.
- Transfer the cooked steaks to a clean plate lined with paper towels and keep them warm.
- Drain and discard the oil from the skillet.
- In the same skillet over medium heat, add the crumbled sausage and sauté, while stirring occasionally, until slightly browned, about 3-5 minutes.
- Transfer the sausage to a clean plate.
- In the same skillet, melt the butter.
- Add the remaining flour to the melted butter and cook, while stirring continuously, until it is golden and the raw flour smell disappears, about 1 minute.
- Gradually add 1 cup of the chicken broth to the flour mixture and stir until well-combined.
- Add the remaining broth to the flour mixture and stir to combine.
- Add the heavy cream to the broth mixture and stir to combine.
- Season the gravy with the salt and the black pepper, as needed, and stir to combine.
- Add the cooked sausage to the gravy and stir until well-combined.
- Plate the steaks on top of the hot mashed potatoes and pour the gravy over top of them.
- Serve garnished with the parsley.
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