Chicken-Fried Steak with Cracked Pepper Gravy Recipe

In a shallow bowl, stir together the flour, salt, black pepper, and cayenne. In a second bowl, whisk the eggs, then whisk in the beer until smooth.

Dredge each steak in the seasoned flour and shake off the excess. Dip into the egg mixture, then back into the flour, pressing gently so it sticks. Let the coated steaks rest for about 10 minutes for a sturdier crust.

Heat a large skillet over medium to medium-high heat. Fry the coated steaks in batches until golden and cooked through, flipping once. Transfer to paper towels and keep warm.

In the same pan, reduce heat to medium if needed and melt the butter. Whisk in the flour and cook for 1–2 minutes. Slowly pour in the milk while whisking to prevent lumps. Season with salt and cracked pepper, and simmer until thickened.

Plate the steaks and spoon the warm pepper gravy over the top. If the gravy tightens up, whisk in a splash of milk and heat briefly.