Chicken Fried Steak with Sausage Gravy

By Marge Perry & David Bonom
This regional favorite will taste like home to some folks—and like an exotic treat for others.
  • Course: Dinner


  • All Purpose Flour
  • buttermilk
  • Canola Oil
  • Cayenne
  • cube steaks
  • For the Gravy
  • For the Steak
  • Garlic Powder
  • ground black pepper
  • ground cumin
  • large egg
  • onion powder
  • pork breakfast sausage
  • Salt
  • Tabasco sauce
  • unsalted butter
  • Whole milk


  1. For the gravy: Heat a 2-quart saucepan over medium. Add the sausage and cook, breaking into small crumbles, until lightly browned, 4-5 minutes. Stir in the butter and cook until melted, 30 seconds. Add the flour and cook, stirring constantly, 1 minute. Whisk in the milk, increase the heat to medium-high and cook, whisking, until thickened, 3-4 minutes. Stir in the Tabasco sauce, salt and pepper
  2. Heat the oil in a large nonstick skillet over medium-high. Preheat the oven to 225°F. Place a wire rack over a baking sheet.
  3. For the steak: Combine the buttermilk, egg, garlic powder, onion powder, cumin, 1/4 teaspoon of the salt and cayenne pepper in a large shallow bowl. Place the flour on a large plate. Season the steaks with the remaining 1/2 teaspoon salt. Working one at a time, dredge both sides of a steak in the flour, shaking off the excess. Dip in the buttermilk mixture, shaking off excess then dredge once again in the flour. Carefully add the steak to the skillet and repeat with a second steak. Cook, turning once or twice, until cooked through and browned, 6-8 minutes. Transfer steaks to the wire rack over the baking sheet and set in the oven to keep hot. Repeat with the remaining 2 steaks.
  4. Place a steak onto each of 4 serving plates and spoon gravy over the top to serve.