The pot lid rattles and you know dinner is almost ready. That sound, the valve hiss, it tells you that y'all are close to tasting some comfort food that sticks close to your heart.
You feel the steam cues rising, reminding you how good things take just a little patience but reward you big time. The smell already starts to fill your kitchen and you can't help but get excited.
You recall the day you first tried chicken fried steak and how it was just perfect every time you made it in your pressure cooker. It ain't just a meal, it's a warm hug on a plate.
What Makes Pressure Cooking Win Every Round
- Locks in flavor and moisture so every bite is juicy and tender.
- Cuts your cook time down so you spend less time waiting and more time eating.
- That quick release option lets you control steam and time like a pro.
- Natural release is great for meats that gotta stay juicy and melt-in-your-mouth.
- Needs less oil since it cooks under pressure, making it a bit lighter.
- Easy cleanup cause you use just one pot for most of the cooking.
- Gives you consistent results, whether you’re a kitchen newbie or a seasoned cook.
Try pressure cooking for speedy dinners, explore pressure cooker recipes that cut your kitchen time and keep flavor full.
Learn how to master the pressure cooker tips that ensure success with every meal you cook.
Our slow cooker recipes collection pairs well for easy meal prep and weeknight wins.
Everything You Need Lined Up
- 1 ½ cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp. seasoned salt
- Black pepper (to taste)
- ¾ tsp. paprika
- ¼ tsp. cayenne pepper
- 3 lb. cube steak (tenderized round steak extra tenderized)
- Kosher salt (for seasoning)
- ½ cup canola or vegetable oil plus 1 Tbsp. butter
Make sure you got your basics ready before you get started. The cube steak is key here, gotta be tenderized enough so it cooks up just right under pressure. Your seasoned salt and spices bring that southern flair y'all crave.
Don’t sleep on the flour for coating and the milk in both your batter and gravy. They make everything stick and give you that creamy, dreamy finish.
Your Complete Cooking Timeline
Before you do anything, whisk your milk and eggs together in a shallow bowl. This combo is your wet mix and it gotta be smooth and ready for dipping.
Next up, mix your flour with seasoned salt, black pepper, paprika, and cayenne pepper in another dish. This is your dry mix and it’s gonna give that crust a kick.
Grab your cube steaks and season ’em with kosher salt and some black pepper. You want them prepped before the batter gets on.
Now the fun bit: dip each steak first into your flour mix, push that coating on good, then dip into the milk-egg mix. After that, back to the flour for a second good coat. That double dip is what makes the crust perfectly crispy.
Heat your canola or vegetable oil in a large skillet on medium-high until it's shimmering. Fry those steaks in batches for about 3-4 minutes each side or until golden brown and cooked through.
Once fried, set ’em on paper towels to drain. Time to get your gravy ready or serve ’em up hot with mashed potatoes. Man, you got yourself a real winner.
For tips on gravy, see our cheesy chicken enchiladas gravy techniques to elevate your sauce game.
Easy Tweaks That Make Life Simple
- Use pre-seasoned flour mix if you wanna speed things up, just skip the mixing of spices.
- For less fuss, swap cube steak with tenderized chicken breasts if you wanna mix it up.
- Prep steaks the night before, dip and coat before fridge time, then fry fresh after work.
- Don’t clean the skillet before making gravy, just add your flour and milk right into the hot pan after frying.
These tweaks keep things casual and help you avoid extra steps. Pressure cooking with a few hacks will get you dinner faster and keep your kitchen mess minimal.
That First Bite Moment
When you finally take that first bite, you notice the crispness hits your senses right away. The crust is crunchy but not tough, with just the right amount of seasoning.
You feel the tender meat underneath just melt in your mouth, juicy and full-flavored from the pressure cooking process.
The creamy mashed potatoes alongside give you that cozy balance, soaking up any leftover gravy or juice you got on your plate.
It’s a feeling you remember, that southern comfort brought right to your city kitchen with just your pressure cooker and some simple ingredients.
For more southern inspired comfort food, check out our Creamy Thai Red Curry Chicken Bowls for a different twist on tender cooking and rich flavors.
Keeping Leftovers Fresh and Ready
If you got some leftovers, pop them into an airtight container to keep that crispy crust from getting soggy too fast.
Store in the fridge and eat within 3 days for best taste and texture. Reheat using a skillet or air fryer to bring back some of the crisp.
You can freeze extra steaks wrapped tightly in foil or freezer bags. When you're ready, thaw in the fridge overnight and reheat gently.
Leftover mashed potatoes should be stored separately in a sealed container. Reheat with a splash of milk or butter to keep them creamy.
Everything Else You Wondered About
- Q: Can I use quick release instead of natural release?
A: Quick release works but natural release helps keep the steak more tender and juicy. - Q: What if I don’t have cube steak?
A: Tenderized round or sirloin steak can work but cube steak gives the best texture. - Q: Can I skip frying and only use pressure cooker?
A: Frying gives that classic crust you want, pressure cooker alone won’t give crispiness. - Q: How do I know when it’s done?
A: Use steam cues and check color and texture, steaks are done when browned and tender. - Q: Any tips for the gravy?
A: Use the pan drippings after frying, add flour and milk, cook till creamy and smooth. - Q: Can I prepare this meal ahead?
A: Yes, coat steaks night before, fry fresh and enjoy after your workday, simple and easy.
Get inspired with our pressure cooker recipes collection for more quick and tasty dishes.
Chicken Fried Steak
Equipment
- 1 Mixing bowl
- 1 Large skillet
Ingredients
Main Ingredients
- 1 ½ cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoon seasoned salt
- Black pepper to taste
- ¾ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 3 lb cube steak tenderized round steak extra tenderized
- Kosher salt for seasoning
- ½ cup canola or vegetable oil
- 1 tablespoon butter
Instructions
Instructions
- Whisk milk and eggs together in a shallow bowl until smooth.
- In another dish, mix flour with seasoned salt, black pepper, paprika, and cayenne pepper.
- Season cube steaks with kosher salt and black pepper.
- Dip each steak into the flour mix, then the milk-egg mix, then back into flour for a second coat.
- Heat oil and butter in a large skillet over medium-high heat until shimmering.
- Fry the steaks in batches for 3–4 minutes per side until golden brown and cooked through.
- Place fried steaks on paper towels to drain excess oil.
- Serve hot with mashed potatoes and optional gravy.
