Ingredients
Method
Prepare the Steaks
- In a shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, and onion powder.
- In another shallow dish, beat eggs with non-dairy milk.
- Pat steaks dry with paper towels and season both sides with salt and pepper.
- Dredge each steak in the seasoned flour, then dip in the egg mixture, and coat again in flour. Press gently to help coating adhere.
Fry the Steaks
- Heat oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place 2 steaks in the hot oil. Don't overcrowd the pan.
- Fry for 3-4 minutes per side until golden brown and crispy. Internal temperature should reach 145°F (63°C).
- Transfer to a paper towel-lined plate and keep warm. Repeat with remaining steaks.
- Reserve 3 tablespoons of the pan drippings for gravy, discarding excess oil but leaving any browned bits in the pan.
Make the Country Gravy
- Return the skillet with reserved drippings to medium heat.
- Sprinkle flour over the drippings and whisk constantly for 2-3 minutes until the mixture turns light golden brown.
- Gradually whisk in warm beef stock, scraping up any browned bits from the bottom of the pan.
- Bring to a simmer and cook, whisking frequently, for 3-5 minutes until thickened to your desired consistency.
- Season with salt, pepper, and garlic powder. Taste and adjust seasoning as needed.
Notes
For extra tender steaks, pound them to 1/4 inch thickness before breading. The gravy will thicken as it cools, so make it slightly thinner than desired. Leftover gravy can be stored in the refrigerator for up to 3 days and reheated with a splash of stock to thin if needed. Serve immediately while the coating is still crispy.